Recipe from Martha Stewart

I love the flavor combination of the sweet/earthy Sweet Potato alongside the slight bitter of greens. I would add a good knob of butter to my sweet potatoes and maybe even a dollop of greek yogurt.

2 pricked Sweet Potatoes
1 TB Extra Virgin Olive Oil
1 Small Onion, thinly sliced
1 bunch Kale or Arugula, stemmed Coarse Salt
1 Avocado, sliced and divided Cayenne

Heat oven to 400 F. Bake sweet potatoes until tender, about 45 minutes. Heat oil in a large skillet over medium heat. Add onions and cook until tender, about 6 minutes. Add chard or arugula and cook stirring, until bright green and wilted. Season with salt. To serve, split potatoes and top each with green and 1/2 sliced avocado. Season with cayenne, salt, and lemon.