Bring a large cast iron skillet to medium heat, add coconut oil, ginger, garlic, and onions. Heat for 8-10 minutes stirring every few minutes until onions are soft and caramelized.
Arrange sweet potatoes in a single layer in your skillet, add broth, lemon juice, herbs, salt and pepper. Cover and cook for 20 minutes until potatoes are tender and the broth has evaporated. At this point, with the liquid evaporated, cook another 5-8 minutes until potatoes are crispy. Add an additional ½ tbsp coconut oil if potatoes start sticking to the pan.
De-stem kale and rip into roughly 2 inch pieces, add to skillet and cover. Heat for 3 minutes until kale is slightly wilted, stir to incorporate into the potatoes.