1 bunch kale
1 cup fresh cranberries
¼ cup red onion, sliced thin
½ cup chicken stock
1 orange, juiced, for (½ cup)
4 teaspoons organic extra virgin coconut oil, melted
¼ teaspoon allspice
½ teaspoon kosher salt, optional
1 sweet potato, peeled and sliced thin (2 cups)
1 medium apple, sliced thin (but thicker than the sweet potato)
Heat the oven to 375 degrees.
Thoroughly wash the kale; pull leaves from the tough middle stalk. Discard the stalks and chop the leaves. transfer kale to a large bowl; add the cranberries and red onion.
In a separate bowl, mix the chicken stock, orange juice, coconut oil, allspice and salt until well blended. Pour the chicken stock mixture over the kale and toss until the leaves are thoroughly coated; set aside.
Layer the sweet potatoes on the bottom of a 9-inch square glass baking dish. Spoon half the kale mixture on the sweet potatoes, then layer the apple slices. Spoon the remaining kale mixture on top of the apples; press down with a spatula to pack the kale down.
Cover the baking dish with two layers of aluminum foil; ensure the fit is tight so no steam escapes. Place dish on the center oven rack and cook 35-40 minutes or until the sweet potatoes and kale are tender.
Serves four to six.