1sprig fresh rosemarywith 1 teaspoon of it removed and chopped (1 teaspoon if using dried)
2cupsdiced sweet potatoes
1/4teaspoonblack pepperomit for AIP
2cupsdiced hampasture raised, nitrate free
3 1/2cupshomemade chicken or vegetable brothor packed low sodium versions
3-4large leaves of kalecoarsely chopped
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In a large stockpot, heat olive oil over medium heat. Add garlic and cook for one minute, stirring, then add onion and 1/4 teaspoon salt. Cook for 5 minutes, until onions are translucent.
Stir in sweet potatoes, remaining salt and black pepper if using, then cook for 2 minutes.
Add rosemary, ham and broth, bring to a light simmer, and cover. Cook for 20-22 minutes, then add kale and cook for 4 more minutes, until sweet potatoes are tender. Remove full spring of rosemary. Taste and adjust salt as needed. The amount of salt you need may vary depending on the broth you use. Enjoy!
If you use store bought chicken broth, you might need to adjust the salt ratios. Taste throughout cooking and add as needed.