Pan Seared Greens with Sweet Potato & Sage

Southern skillet cooking loves pairing hearty greens with sweet roots for a fast, comforting plate. Here lacinato kale and chard meet pan-seared sweet potato, fragrant sage, and a bright maple-cranberry splash.

Serves 4 · 18 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1¼ lb sweet potatoes
• 3 tbsp olive oil
• 10 fresh sage leaves
• 3 garlic cloves
• ¼ tsp red pepper flakes
• 1 large bunch lacinato kale
• 1 bunch Swiss chard
• ¾ cup fresh cranberries
• 1½ tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp kosher salt
• ½ tsp black pepper
• ⅓ cup toasted walnuts
• 2 oz crumbled soft goat cheese

Instructions

1. 1Peel the sweet potatoes if desired and cut into ½-inch half-moons or small cubes so they cook quickly and evenly in the skillet.
2. 2Heat olive oil in a wide 12-inch skillet over medium-high heat until hot but not smoking.
3. 3Add the sweet potato pieces in a single layer and sear undisturbed 4 to 5 minutes until the undersides are deeply golden; flip and continue cooking 4 to 6 minutes more until just tender.
4. 4Push the sweet potatoes to one side, add the remaining oil, then drop in the sage leaves and thinly sliced garlic; cook 45 to 60 seconds until the sage crisps and the garlic turns pale gold.
5. 5Strip the kale and chard from their stems, tear the leaves into large pieces, and rinse well; shake off excess water so a little moisture remains for steaming.
6. 6Add the greens to the skillet in batches, tossing with tongs so they wilt into the hot oil and sage; season with salt, pepper, and red pepper flakes as they collapse.
7. 7Scatter the fresh cranberries over the greens, drizzle the vinegar and maple syrup the pan, and toss everything together for 2 to 3 minutes until the berries soften slightly and the greens are glossy and tender-crisp.
8. 8Taste and adjust seasoning so the dish balances earthy greens, sweet potato, and bright cranberry tartness.
9. 9Transfer to a warm platter, top with toasted walnuts and crumbled goat cheese while still hot, and serve immediately as a hearty vegetable main.