1 small onion, diced
1 sweet potato, diced to ½-inch pieces
¼–½ cup orange juice (about 2 navel oranges, juiced)
½ cup water
1 tablespoon almond butter
½ teaspoon cinnamon
½ teaspoon chili powder
pinch of red pepper flakes, or more to taste
½ bunch kale, shredded
1. In a large skillet or sauté pan over high heat, add the onion and potatoes. Dry-sauté for 3 minutes, with the pan covered, stirring occasionally.
2. In a small bowl, whisk orange juice and almond butter together. Pour this dressing over the onion and potato, and stir. Reduce the heat to low-medium and cook for 5 minutes.
3. Mix in the spices and kale, and simmer for 3 more minutes. The dish is done when the potatoes are fully cooked and the kale has a bright green color.
Serves: 2