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Sweet Potato and Kale Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and diced
  • 4 cups chopped kale
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
  • Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Stir in the diced sweet potatoes, diced tomatoes with their juice, beef broth, salt, pepper, and paprika. Bring the mixture to a boil.
  • Reduce the heat to low and simmer uncovered for 20 minutes until the sweet potatoes are tender when pierced with a fork.
  • Add the chopped kale and stir. Cook for 5 more minutes until the kale wilts.

Notes

Add the kale only at the end so it keeps some texture instead of turning mushy. If the stew sits and thickens overnight, stir in a little extra broth when reheating to loosen it. Fresh kale works better here than frozen because it wilts evenly without releasing much water.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife