Ramadan Recipes: Kale and Sweet Potato Breakfast

by Mozzified Contributor Shaina Shealy

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Makes 3-4 breakfasts

Ingredients:

  • 1 head of dino (lacinato) kale, de-stemmed and cut horizontally into 3 inch strips
  • Drop of olive or coconut oil
  • 1 tbs grated ginger
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 medium sweet potato
  • 4 eggs, boiled
  • 1 cup sauerkraut (can be purchased at most grocery stores)
  • 3-4 tbs sunflower seeds
  • Salt and black pepper

Directions:

Part 1: Heat oven to 400 degrees and wrap whole sweet potato in foil. Place on baking sheet and place in oven for 30-45 minutes, until soft.

Meanwhile, heat oil in sauté pan and add ginger, turmeric, kale and salt. Cook for 5 -7 minutes until kale is just wilted.

Part 2: Chop sweet potato into one-inch chunks. Top with sautéed kale, sauerkraut and boiled egg. Sprinkle with sunflower seeds. Add plenty of salt and black pepper to taste.

**To make my mornings less overwhelming, I do part 1 the night before and part 2 in the morning.


Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.