Honey Ginger Kale with Sweet Potatoes

Fall is all around, and we just love our Honey Ginger Kale with Sweet Potatoes recipe to incorporate fall flavors found at the Franklin Farmers Market. Sweet local honey with freshly-dug ginger and garlic give this bitter green a lot of Asian zing, plus the addition of soy sauce, sesame oil, and rice wine vinegar, and you have a complete sweet and sour flavor profile necessary for seasoning greens.


You can find fresh baby ginger and garlic at the Rocky Glade Farm booth at the Franklin Farmers Market.

Honey Ginger Kale with Sweet Potatoes begins with sautéing sweet onion in a flavorless, hot oil such as vegetable or grapeseed. Once the onion is soft, minced baby ginger and garlic from Rocky Glad Farm are added the sauté pan. Next, chopped Vu Family Japanese sweet potato is added and allowed to soften slightly. Finally, washed and chopped kale from any of our farmers’ market booths is wilted on top and tossed with the other ingredients.


Vu Family Farm has white and purple fleshed varieties of Japanese sweet potatoes.

To season Honey Ginger Kale with Sweet Potatoes, think a flavor profile complete with sweet, sour, and salty. For sweetness, I add a tablespoon of two of Johnson’s Honey to my kale, along with 1 teaspoon sesame oil for flavor. For sour, I add 1 teaspoon rice vinegar, which is very good for cutting the bitterness of greens. Then, for salt, I add 1-2 tablespoons soy sauce to my Asian-inspired greens. A bit of water and a lid can be added to simmer your greens until they are the consistency you like. Sweet locally-grown potatoes and tangy greens really makes a delicious fall side dish made with local ingredients purchased at the Franklin Farmers Market. Enjoy!


Sweet-tangy kale sauteed with white-fleshed sweet potatoes, baby ginger, and garlic.

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