2 sweet potatoes
water or pan spray for sautéing
1/2 onion, diced
1 red bell pepper, diced
2 jalapenos, minced
1 1/2 bunches kale, ribs removed, coarsely chopped
1 tomato, diced
1/3 c water or vegetable stock
3 T orange juice
1 t minced orange zest
1 T balsamic vinegar
salt and pepper to taste
Boil the sweet potatoes until tender, slip the skins when cool enough to handle and cut into 1/2 to 3/4 inch rounds and set aside.
Sauté the onion, bell and jalapeno peppers about five minutes. Add the kale and tomato to the pot, put the sweet potato slices on top, and pour on the 1/3 c water or stock. Cover and cook about 5 minutes.
Add the orange juice and zest, the vinegar and salt and pepper. Add more juice or vinegar if desired. Stir to mix the layers. Serve over brown rice.