Saturday, March 14, 2015

Kale And Yam Salad


Ingredients:
  • 2 yams, cut into 1-inch cubes                                                                                              
  • 3 tablespoons olive oil
  • 1 bunch baby kale, torn into bite-sized pieces
  • 1 cup baby spinach
  • salt and pepper to taste 
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme

Directions:
  • Preheat an oven to 400 degrees F and toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
  • Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic, about 15 minutes. Stir in the kale and spinach, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  • Once all the ingredients have cooled, combine the yams, kale, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine. Enjoy!
 
 

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