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| Servings |
servings
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Ingredients
- 1 1/2 pounds yam about two yams, cut into 1-inch wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil divided
- 1 yellow onion sliced into thin crescents
- 1 bunch kale cut into 1/2-inch strips
- 1 tablespoon water
- 4 cloves garlic roasted
- 1/2 teaspoon thyme dried
- 2 tablespoons wine vinegar red
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Toss yams with salt, pepper and about 2 tablespoons oil to coat; roast in an oven-safe casserole dish or baking sheet until browned and soft throughout, about 15-25 minutes.
- To caramelize onions, heat 2 tablespoons olive oil over medium heat until hot, add slices onions, cover pan, and let saute for about 3 minutes with stirring. Continue to saute oven medium heat, stirring occasionally until onions begin to brown. Reduce heat to medium-low and continue to slowly saute, stirring about once a minute until the onions are soft and brown. This process can take up to 45 minutes depending on desired darkness of onions.
- In the same pan as the onions, heat more oil if needed over medium heat. Add shopped kale then a tablespoon of water; stir and cover pan. Allow kale to wilt until it is just bright green and tender.
- In a food processor (or whisk by hand), combine roasted garlic, thyme and red wine vinegar until dressing is blended.
- In a large bowl, combine the yams, caramelized onions, kale, and dressing. Serve either warm or cooled.
Recipe Notes
Recipe adapted from http://www.pccnaturalmarkets.com/pcc/recipes/pcc-roasted-yams-and-kale, retrieved Nov. 2012.