2 medium sweet potatoes (about 1/2 pound)
1/4 cup yellow onion, minced
3/4 cup vegetable stock, divided
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 cup apple sauce, unsweetend
1/8 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mustard powder
2/3 cup cranberries, halved
3 large leaves kale (or spinach), cut in thin strips
salt, to taste
1. Steam sweet potatoes until soft. Peel and cut into large dice. Put onion in a medium non-stick skillet over medium-high heat, cover, and sweat for 3 minutes, until onion just begins to brown and stick.
2. Add 1 tablespoon of the stock and stir to distribute color. Simmer until liquid evaporates and repeat process twice more. Add garlic, ginger, and another tablespoon stock, reduce to low heat and cook for 2 more minutes.
3. Mix spices into apple sauce and stir into onions in the skillet. Add sweet potatoes, cranberries, and 1/4 cup of the stock, and cover and simmer 5 or 6 minutes, until berries are tender.
4. Add kale and remaining stock, cover and cook until greens are tender, 2 to 3 minutes. Stir, season with salt, and serve. '