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Sweet Potato Kale Hamburger Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups chopped kale
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the skillet. Stir and cook for 3 minutes until the onion softens.
  • Transfer the beef mixture to the slow cooker. Add the cubed sweet potatoes, beef broth, diced tomatoes, dried thyme, salt, and black pepper.
  • Stir everything together, cover, and cook on low for 6 to 7 hours until the sweet potatoes are tender.
  • Stir in the chopped kale during the last 20 minutes of cooking. Cover again and let the kale wilt before serving.

Notes

Add the kale only at the end so it keeps some texture instead of turning overly soft. If the stew seems thick after cooking, stir in an extra splash of broth before adding the greens. Leftovers reheat well on the stovetop with a little added liquid to loosen the broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet