Sautéed Kale with Green Beans, Tomatoes, Eggplant, and Sweet Potatoes Recipe

This Sautéed Kale with Green Beans, Tomatoes, Eggplant, and Sweet Potatoes Recipe brings together some of the best vegetables fall has to offer! It's warm, colorful, and easy to throw together. Muzzarelli Farms carries all the fresh ingredients you need to make this hearty recipe at home.

• 6 cups of chopped kale leaves (around 8 oz)
• 2 cups fresh green beans, trimmed
• 2 medium tomatoes, chopped into bite-sized pieces
• 1 small eggplant, cut into cubes
• 1 medium sweet potato, peeled and cut into cubes
• 3 cloves garlic, thinly sliced
• 3 tbsp olive oil (divided)
• Salt and pepper to taste
• Optional: red pepper flakes or a squeeze of lemon

Bring a pot of water to a boil. Add green beans and cook 3–4 minutes until tender-crisp. Drain and set aside.

In a skillet, heat 1 tbsp olive oil over medium heat. Add sweet potato cubes and cook 8–10 minutes, stirring occasionally, until golden and mostly tender. Remove and set aside.

In the same skillet, add another tbsp olive oil and sauté eggplant for 6–7 minutes until soft and lightly browned. Remove and set aside.

Add the remaining tbsp olive oil. Sauté garlic for 30 seconds until fragrant. Stir in kale and cook about 3 minutes.

Return green beans, sweet potatoes, and eggplant to the skillet. Add tomatoes and cook another 5 minutes, stirring often, until everything is heated through and the tomatoes soften.

Season with salt, pepper, and optional red pepper flakes or lemon juice. Serve warm.

Makes 4 servings as a side dish or 2 servings as a light main dish.