Sweet potatoes and kale are two of our favorite superfoods. They are packed with vitamins and nutrients, and are especially beneficial for women’s health. If you love the taste of potatoes, but you know that white potatoes aren’t the healthiest option, pick up a few sweet potatoes during your next shopping trip.
Yields: 6 servings | Serving size: 1-1/4 cups | Calories: 130 | Previous Points: 2 | Points Plus: 3 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 | Cholesterol: 1 mg | Sodium: 205 mg | Carbohydrates: 21 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 3 g
- 1 tablespoon extra virgin olive oil
- 1/2 small red onion, diced
- 2 cloves garlic
- 1/2 cup red bell pepper, diced
- 2 sweet potatoes, peeled and cut into 1” cubes
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- Kosher or sea salt to taste
- 1 bay leaf
- 2 1/2 cups vegetable stock, fat free, low sodium
- 1 cup kale, rinsed and loosely packed
In a small skillet add oil and sauté onion and garlic over medium low heat until tender, about 4 minutes. Add to the slow cooker sautéed onion and garlic and all other ingredients, except kale. Cover and cook on low 6 to 8 hours. Add kale the last 10 minutes of cooking time and allow to wilt. Remove bay leaf and serve.
This recipe is featured in our Skinny Ms. Slow Cooker cookbook.
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