loveandlemons4.8
Sweet Potato Noodles with Garlic & Kale
Sweet Potato Noodles add a rush of color and plenty of nutrients to this riff on Spaghetti Aglio e Olio.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Peel the sweet potatoes. Slice in half and and cut the pointy tips off. Place in the spiralizer and spiralize into noodles. Alternatively, you can use a julienne peeler (although this is more difficult, so I recommend spiralizing).
medium sweet potatoes, spiralized2
2
Heat the oil in a large deep skillet over medium heat. Add the garlic and cook until until the garlic slices are lightly golden brown, about ⏱️ 5 minutes, reducing the heat if necessary (ie, if the olive oil is bubbling too much, turn the heat down, you do not want the garlic to burn). Add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
3
Add the sweet potato noodles and toss to coat. Let cook for ⏱️ 2 minutes, gently tossing and scraping down the sides of the pan.
4
Add 2 to 3 tablespoons of water and toss again to ensure that nothing is sticking to the bottom of the pan. Cover and let the sweet potato noodles continue for 5 more minutes or until they start to soften and are tender but still have a crisp “al dente” bite. Check and toss occasionally so that they cook evenly. Be careful not to overcook or they will start to break apart (this happens quickly).
5
During the last minute of cooking, stir in the kale so that it wilts into the noodles. Remove from heat and transfer to 3 or 4 bowls.
6
Serve with the fresh basil, a dollop of pesto, hemp seeds or pine nuts and pecorino cheese, if desired.
grated pecorino cheese, optional
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