I like simple things. That’s not to say I don’t like complicated things too. Somehow I’ve been drawn into Game of Thrones, which just might be the most complicated and confusing show I’ve ever watched. I’m hooked.
Sometimes though, simple is good; like when my brain is dead tired from keeping the 29547 kingdoms straight. good is really, really great at times like that. other really great things: friday nights spent in sweat pants, drinking tea, and watching the week’s TV shows (criminal minds, I will never quit you) and pancakes made of just two eggs and a banana (because no measuring anything!!!!!).
Sweet potatoes are simple. I eat them topped with coconut butter, with yolky eggs, or even just plain roasted and they’re always scrumptious.
cabbage w/ sweet potatoes and roasted chicken
2 tbsp butter or ghee, preferably grass-fed
1 medium sweet potato, peeled and cut into small cubes (about 2 cups)
1/2 minced shallots, about 2
10 oz finely shredded cabbage, about 5 cups
1 bone-in, skin-on chicken breast (or about 2 cups cooked chicken)
extra virgin olive oil
salt and pepper
If cooking the chicken, preheat oven to 400. Place chicken breast, skin side up, on a baking sheet or in a small baking dish, and drizzle with extra virgin olive oil, salt, and pepper. Roast for about 35, or until internal temperature reaches 160. Remove from oven and set aside to cool.
Heat a large sauté pan over medium high heat. Melt butter in pan and add sweet potatoes along with a big pinch of salt. Stir, cover, and cook about 8 minutes until potatoes begin to brown. Stir up the potatoes a few times while they cook. Add the shallots, stir, and let cook a few more minutes until the shallots become translucent. If the pan gets too dry add another pat of butter.
Meanwhile, remove the chicken from the bone and chop its bite size pieces.
Add the cabbage and chicken to the potatoes. Stir to combine. Cook for about 3 minutes, just until the cabbage starts to wilt. Remove from pan and serve!