Roasted Yam and Kale Salad

Ingredients

• 2 jewel yams, cut into 1-inch cubes
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 bunch kale, torn into bite-sized pieces
• 2 tablespoons red wine vinegar
• 1 teaspoon chopped fresh thyme

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the yam cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet and spread them in a single layer.

2. Roast for about 20 minutes, turning once, until the yams are tender and browned at the edges.

3. While the yams roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes until softened.

4. Add the minced garlic and cook for 1 minute until fragrant.

5. Add the kale in handfuls with a splash of water, cover, and cook for 3 to 4 minutes until wilted.

6. Remove the skillet from the heat and stir in the red wine vinegar and chopped thyme. Season with salt and pepper to taste.

7. Add the roasted yams to the skillet or a large bowl, toss gently to combine, and serve warm.