Recipe by www.forksoverknives.com

Visit website

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Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. see more from this author

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Ingredients

• 2 Yukon gold potatoes (shredded)
• ¼ teaspoon salt
• ½ teaspoon black pepper (freshly ground)
• 6 cloves garlic (minced)
• 2 kale leaves (large, shredded)
• pinch salt
• 2 cups sweet Potato (shredded, instead of yukon gold potatoes)

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Method

View the recipe instructions at www.forksoverknives.com