From the October/November 2014 issue
Serves 4–6


  • 2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks
  • 6–7 cups chopped kale
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup pitted and chopped dates
  • 1/4 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 TBSP maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp chili powder
  • Sea salt and black pepper, to taste


  1. Fill a medium pot with about 1 inch of water. Fit the pot with a steamer

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