Kale and Sweet Potato Tacos
Winter produce boxes inevitably involve a lot kale and sweet potatoes, to the point where the Portlandia jokes start to write themselves and then cease to be funny from the sheer repetition. In our experience, the best way to dodge winter cooking monotony is to tackle it head on with tortillas and turn your straggler vegetables into delicious tacos. The result is a healthier taco, a more portable sweet potato dish, and a great delivery mechanism for all of that kale that you feel like you should be eating. Is there anything tacos can't do?
3 Tbsp olive oil
1 Imperfect sweet potato, peeled, grated
2 garlic cloves, finely chopped
4 c Imperfect kale
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
4 corn tortillas, warmed
1 avocado, thinly sliced
¼ cup crema mexicana (sour cream works too!)
Remove the ribs and stems from the kale and tear into bite-sized pieces
Heat oil in a medium saucepan over medium heat. Cook sweet potato and garlic, stirring often, until potato is tender and just beginning to brown, 8–10 minutes. Add kale and cook, tossing often, until kale is wilted and tender, 8–10 minutes. Add lime juice and season with salt and pepper, to taste.
Serve sweet potato and kale mixture on tortillas, topped with avocado and crema.