Sautéed kale with sweet potato and onion

Kale is one of the most complete winter leafy greens that makes it into the box. Nutritious, resilient and full of intense flavour, it turns simple dishes into more balanced meals. Because it grows well in regional production and keeps its texture for several days, it’s a great ally for anyone looking to cook more consciously and make full use of seasonal produce.

Kale holds up well to heat, doesn’t lose structure easily and works beautifully in soups, stir-fries, rice or pasta. When combined with vegetables commonly found in the box, such as sweet potato and onion, it creates comforting, colourful dishes without needing many ingredients.

Today we’re making a simple, aromatic sautéed kale with sweet potato and onion. You’ll need:

• Kale, stems removed (save them to use later), cut into strips
  
• 1 sweet potato, diced small
  
• 1 onion, sliced into half-moons
  
• Olive oil
  
• Chopped garlic
  
• Salt, pepper and lemon

Cook the sweet potato just until tender. Sauté the onion in olive oil until golden, add the garlic and then the kale. Let it wilt and fold in the sweet potato. Then it’s time to season: add salt, pepper and a squeeze of lemon.

Want to keep kale fresh for longer but not sure how? The good news is that kale is one of the leafy greens that keeps best in the fridge, but a few simple habits can extend its life even further.

Store dry leaves in a perforated reusable bag or in a container with paper towel at the bottom. If it starts to lose firmness, remove the tougher stems and use the leaves first. For longer storage, blanch the leaves for one minute, cool them in cold water and freeze. This way, they keep their colour and texture for soups and stir-fries.

With these small steps, kale lasts an extra week without losing quality and becomes an even stronger ally in reducing food waste at home.