I had 30 minutes to toss together a healthy, yummy side dish to share for a lunch work party and decided on yams and kale. We used to make this at the PCC deli, we called it sweet potatoes and kale, and it was roasted and tossed with a roasted garlic balsamic dressing. Mine was simply sauteed with onion, garlic, olive oil, and salt/pepper.
Here’s how:
Small dice a whole onion and saute with olive oil until translucent. Add 1-small diced yams, leaving skin on for added fiber. Combine well, coating all yam pieces with oil. Cook over medium heat, cover and stir occasionally.
As this cooks, finely chop washed kale. I prefer Lacinto kale here, but any kind works. A half bunch, or two big handfuls is a perfect amount. Chop 2-3 garlic cloves as well.
When the yams are almost tender, add kale and garlic and toss to combine. Replace lid and cook another 5 or so minutes, until yams are tender and kale has wilted. If you are working with older kale, or the yams aren’t yet cooked and things are starting to stick to the pan, add a tablespoon or so of water.
Season with salt and pepper and enjoy!
