Heat skillet over low heat. Drizzle in olive oil, about 1 tablespoon.

Add chopped onion and cook, stirring occasionally.

While onions are cooking over low heat, peel and dice sweet potato into a small 1/2 inch dice.

Peel and chop 2-3 cloves of garlic.

Continue occasionally stirring the onion.

In a bowl, add diced sweet potatoes, chopped garlic, thyme, paprika, salt, and a few grinds of fresh pepper. Top with 2 tablespoons olive oil and stir to coat well.

Add sweet potato mixture to the skillet and stir to mix with the onions.

Turn heat to medium-low and spread out sweet potatoes to a single layer.

Cook without stirring for 4 minutes.

Flip and continue cooking for an additional 3-4 minutes, stirring occasionally. My sweet potatoes were starting to get soft at this point, but if yours are cut into bigger pieces, it may take an additional couple of minutes.

Add in the kale, a handful at a time. It's going to seem like the kale won't fit in the pan but it will quickly cook down.

Continue adding kale and stirring until all the kale has been added to the skillet. As the kale cooks down, the water released will help steam the sweet potatoes.

When the kale is bright green and soft, I like to drizzle a bit more olive (about 1 tsp) on top, along with a touch of salt. Continue cooking, stirring occasionally until kale is crispy.

Optional: Serve topped with an egg and a drizzle of Sriracha.