Loaded with tender sweet potatoes, fresh kale, and spicy chorizo, this colorful breakfast hash is the perfect go-to for lunch and dinner too!
Recipe and photos by Dafna Ben-Zeev of Freshly Dafna
Kale stems are edible! And just as tasty as the leaves. To use the stems in this recipe, par-cook them beforehand by blanching, steaming, or sautéing with oil over a medium flame. Then add them in when a recipe calls for the kale leaves.
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