Curried sweet potato with kale

On my last trip to Juneau, I ended the trip by visiting and staying with my friend Marie and her family.  Marie is also gluten-free, so we often discuss and recommend new recipes.  She was telling me about the delicious sweet potato-kale dish she made many times.  Since there was kale to harvest from her garden, we though we'd make it for dinner to accompany a silver salmon her husband had recently caught.

Ingredients
olive oil
garlic
~ 3 sweet potatoes
big bunch of kale (we inadvertently had some chard mixed in with the kale)
curry powder (maybe a good heaping teaspoon or so?)
salt and pepper

Directions
Begin by peeling and cutting the sweet potatoes into small bite-size cubes.

Toss into a steamer and

steam until tender.

Mince the garlic.

Tear the kale into bite size pieces.  It cooks down quite a bit so we probably threw in about enough kale to fill half of a gallon-sized ziplock bag.

Heat a bit of olive oil to a wok,

saute the garlic,

and add in the kale.

Cover the wok and let it cook down.

Cook it until it's tender and shiny green.

Add in the curry powder, salt, and pepper.

Then toss in the steamed sweet potatoes,

and mix it all together.

It's especially good served with wild Alaskan salmon!

 A perfect dinner for my last night hanging out in Southeast Alaska with friends!