Roasted Yams and Kale
  1. 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.
  2. 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.
  3. 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.
  4. In a food processor (or whisk by hand), combine roasted garlic, thyme and red wine vinegar until dressing is blended.
  5. In a large bowl, combine the yams, caramelized onions, kale, and dressing. Serve either warm or cooled.
Recipe Notes

Recipe adapted from, retrieved Nov. 2012.