Makes 2 servings

2 cloves garlic, minced

½ teaspoon salt

1 teaspoon white peppercorns, roasted and ground

¼ teaspoon turmeric powder

1 teaspoon minced turmeric

1½ cups cubed purple sweet potato

2 tablespoons minced sage

1/3 cup plus 2 tablespoons rice bran oil

1/3 cup small cubed onion

1 cup thinly sliced chicken breast

1 qt. shredded kale

1 tablespoon gluten free soy sauce

1 red Jalapeno chili, slivered

1. In a mortar pound the garlic, salt, white pepper, turmeric powder and fresh turmeric together into a paste. Set aside. You can make this ahead, stored in an airtight container and refrigerate. It will keep for several weeks.
2. Preheat the oven at 375 degrees. Mix the cubed sweet potato, sage and 1/3 cup oil together. Spread evenly on a metal tray and bake for 20 to 25 minutes until tender. Remove and cool.
3. When ready to serve, heat the wok or large skillet over high heat.
4. When the pan is very hot, add the remaining 1 tablespoon oil and stir to mix.
5. Add the paste and stir before adding the onion. Stir to mix until the onion turn slightly translucent before adding the chicken.
6. Stir to mix until the chicken is cooked and firm. Add the sweet potato and stir.
7. Add the kale and stir to mix. Season with soy sauce. Mix and add the chili. Stir to mix.
8. Continue to stir and cook until the kale is cooked but remain crunchy.
9. Transfer to a plate and serve.