Spinach and Bacon Hash With Tomatillo Sauce

Heat 3 Tbsp. vegetable oil in a very large skillet. Add 1 lb. sweet potatoes, cut into 1-inch cubes; 1 bulb fennel, trimmed, quartered, cored, and cut into 1-inch cubes; 2 cloves garlic, minced; 1/2 tsp. salt; and 1/4 tsp. pepper. Cook 10 minutes. Add 2 apples, cored and cut into 1-inch chunks. Cook 5 minutes more or until potatoes are browned and tender, stirring occasionally. Stir in 4 cups chopped, stemmed kale, 1 cup whole kernel corn. and 1/4 cup apple cider or apple cider vinegar. Cook and stir 2 minutes more to wilt kale. If you like, top with poached eggs. Makes 4 servings.Poach eggs in 4 cups simmering water and 1 Tbsp. vinegar 3 to 5 minutes or until whites are set.Nutrition analysis per serving: 289 calories, 5 g protein, 46 g carbohydrate, 12 g total fat (1 g sat. fat), 0 mg cholesterol, 9 g fiber, 18 g total sugar, 294% Vitamin A, 70% Vitamins C, 395 mg sodium, 15% calcium, 11% iron