African Kale and Sweet Potato

I was inspired by a recipe that I saw for Spicy African Kale and Yams (yams and sweet potatoes are different) to make this variation. I washed red kale leaves and coarsely tore off pieces, very roughly 1 1/2" or so squares, from the central rib. I also diced an unpeeled sweet potato fairly small into maybe 1/4" x 1/2" pieces. I steamed the sweet potato and kale for about 11 minutes. In the meantime, I sauteed large chunks of onion. After a few minutes, I added some diced garlic, ginger, and red jalapeno. When the onion was starting to brown, I added some cumin seeds and sauteed for another minute or so. I combined the contents of the pan and of the steamer into a bowl and mixed in salt, paprika, and Jamaican Pickapeppa sauce.

I served this with brown basmati rice that I had cooked with a vegan bouillon cube, and included a sweet red pepper with a salad. The main course was good and quite unlike anything that I've made. I would make it a bit more spicy if I were to make it again.