Commack: Sweet potatoes are a good source of beta carotene, which may slow the progress of macular degeneration. Your body converts beta carotene to vitamin A, a nutrient that helps prevent dry eyes and night blindness. Here we have a delicious, traditional breakfast dish with a healthy twist.
Course: Breakfast, Side Dish
Servings: 2
Ingredients
- 1 1/2 cup Sweet Potato (about 1 large)
- 1/4 cup Onion
- 1 cup Red bell pepper
- 2 cloves Garlic
- 1/2 Bunch Kale
- 2 tsp Olive Oil
- 1/4 tsp Salt
- 1 Pepper, to taste
- 1 Avocado
- Homegirl Hot Sauce (or one to your liking)
Instructions
- Set 4-6 cups of well-salted water to boil. Peel and medium dice a sweet potato.
- Add to boiling water and simmer for 7-10 min until a fork will pierce them easily.
- De-stem and coarsely chop the kale. Core and medium dice the bell pepper and medium dice the onion. Add half the salt.
- Peel and dice garlic. Strain the sweet potatoes.
- Bring a medium-sized skillet to heat and add 1T olive oil. When the oil is hot add the onions and bell peppers.
- Sauté for 2 minutes, stirring occasionally, then add the garlic and sauté for another two.
- On high heat add the second tablespoon of olive oil, the strained sweet potatoes the kale and the remaining salt. Don’t stir too often, let the sweet potato brown a bit and sauté until it dries out a bit and gets a little crispy.
- Serve under eggs with Homegirl Hot sauce and avocado slices.
Recipe source, Discovery Eye Foundation
