With the cold and unpredictable weather we’ve been experiencing, I’m in the mood for comfort food. This meal is hearty and easily adapts to suit carnivores, vegans or gluten-free eaters. The variety of tastes textures in this bowl make it pleasing to eat–there’s crunch from the kale stems (never throw those away!), sharpness from the pickled shallots, the wheat berries are nutty and chewy, the sweet potato is rich and sweet … I love a meal with a lot of interesting things happening for all the senses.
Spicy Kale and Sweet Potato Bowl
Meanwhile, in a small bowl, cover the shallots with vinegar and allow to steep.
In a large skillet or saute pan, add the garlic and a tablespoon of cooking oil to the pan while cold. Turn the heat to medium and when the oil is shimmering and the garlic fragrant, add the onions. When the onions begin to soften, at the sweet potatoes and cook until soft and browning on the edges.
Meanwhile, cut your kale leaves into very thin ribbons and slice the stems into 1/4″ rounds.
Remove the cooked sweet potato from the pan and add the sausage. Cook until the sausage is browned and then remove from the pan with a slotted spoon. Increase the heat and add the kale stems and leaves, stirring frequently, until the greens have intensified in color, the leaves are a bit wilted but the stems still retain crunch.
Divide the cooked wheat berries into bowls and layer with the sweet potato, kale and sausage. Top with your favorite hot sauce and the pickled shallots.
Make it vegan: Simply omit the sausage and increase the sweet potatoes by one half.
Make it gluten free: Substitute steamed rice or quinoa for the wheat berries.