If you enjoy kale and sweet potatoes, you will love this recipe. I never understood the American obsession with sweetening sweet potatoes. They are already beautifully sweet, just as God made them . This recipe calls for a little orange juice which does sweeeten a little bit but mostly adds a lovely depth to the flavors. This dish can be eaten as a side dish or as a main course with a side salad.

2 large sweet potatoes, scrubbed

1 tbsp vegetable oil

1 red bell pepper, diced

½ onion, diced

1 to 2 jalapeno peppers, minced

2 pounds kale, washed, tough ribs removed, leaves stacked and coarsely chopped

1/3 cup vegetable stock

1 orange

1 to 2 tbsp balsamic vinegar

2 medium tomatoes

salt and freshly ground pepper to taste

Bring a large pot of water to a boil. Add the sweet potatoes, lower the heat and simmer until just tender, about 25 minutes, (alternately, you may pressure cook them for about 6 minutes.) When the potatoes are done, rinse under cold water and peel them, and cut into thick slices.

Heat the oil in nonstick Dutch oven or very deep skillet over medium high heat. Add the red bell pepper, onion, and jalapeno. Saute for 5 minutes.

Add the kale. It will begin to wilt and grow more intensely green immediately. Top with the sliced sweet potato. Pour the stock over the dish, cover, and braise until the kale is cooked but still bright green, 4 to 5 minutes.

Grate the rind of the orange; squeeze its juice into a cup. When the kale is done, uncover and add about 1 tsp of the grated rind, about 3 tbsp of the juice, 1 tbsp of the vinegar, the tomatoes, and salt and pepper. Taste and adjust with extra orange zest and juice, vinegar, and salt and pepper. Serve hot.