YOU GUYS. I can’t even begin to tell you how obsessed I am with this recipe. I’ve made it 3x in the past week & each time I make it it’s enough for about 3 meals 😂 aka I’ve pretty much had it for every single meal this week. It’s interesting because I’ve made tons & tons of skillets in the past but they were never that good. I mean, they were fine but nothing to write
home on the blog about. I’m giving all the credit to my fancy new cast iron skillet. I truly think it’s what made this taste restaurant-level. Nothing stuck to the bottom of this pan but it was able to give the sweet potatoes a nice crispy shell. It was able to make the mushrooms caramelized & the kale extra crispy. ALL AT THE SAME TIME. I swear this thing is magic. I even made my sister make this for my family back home in Cleveland. As I knew they would, they loved it too! She was smarter/healthier than me & subbed a vegan cashew cheese for the goat cheese. I mean whatever, it’s an entire veggie base so I’m good with a little dairy goodness. I hope that all didn’t come off as cocky, I’m just super proud of this dish & know you’ll love it too! Oh & another bonus point about this recipe is that it’s super cost efficient. For all the ingredients I only spent about $20 (remember that’s 3 meals total!). K enough of my blabber, I’ll leave ya to it while I go eat more of this!
- 2 tbsp coconut oil, divided
- 2 sweet potatos, chopped into bite sized cubes
- 8 oz sliced white mushrooms, washed & dri
- 2 cups kale, washed & dried
- 1 tbsp garlic
- 4 oz goat cheese
- In large cast iron skillet melt 1 tbsp coconut oil over low-medium heat. Add the sweet potato & let cook over medium heat for 8 minutes uncovered & 2 minutes covered (continue covering until tender checking every 1 minute), stirring every minute or so. Add in the mushrooms plus the remaining tbsp of coconut oil & cook another 4 minutes, allowing them to caramelize in the oil. Add in the kale & garlic. Stir for another 6 minutes (4 uncovered & 2 covered) or until kale has wilted down. Turn heat up to medium & let cook another 6 minutes. Serve with goat cheese & enjoy!
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