PCC Roasted Yams and Kale

Serves: 8

Your rating: None (51 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 400° F.

Toss the yams with 1 tablespoon oil, salt and pepper. Spread out the yams on a baking sheet.

Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over the cloves and sprinkle them with salt and pepper. Fold up the foil to create a packet and seal tightly.

Place both the baking sheet of yams and the garlic in the oven. Roast the yams until golden and tender, 35 to 45 minutes. Roast the garlic until soft, 40 to 50 minutes. Allow both to cool.

Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.

Increase oven temperature to 450° F.

Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.

Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.

Notes

October 2013: Thank you for all of the wonderful feedback. We hope you'll find this updated recipe easier to use for the home kitchen!

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: kale, yams

Comments

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Yummy hot or cold

Love this salad- a great savory dish for yams --- so many yam/sweet potato dishes are too sweet - this isn't. I use whichever yam or sweet potato looks best at the co-op. If I'm serving hot, I generally skip the red wine vinegar. Would be great, easy addition at thanksgiving.

So delicious

I absolutely love and crave this salad. The tanginess of the wine vinegar pairs so well with the sweetness of the yams, and the kale adds a lightness to the heaviness of the yams to even it all out!

Tremendously Labor-Intensive, But Tasty!

Between roasting the yams, roasting the kale, caramelizing the onions, roasting the garlic (Hello!! That step wasn't in the "directions" part of this recipe!!), this took me ALL. DAY. LONG. Ahem.
It's delicious, and I hope it lasts a long time in the fridge since it makes like 90 servings (Hey! Why not put how many servings??)...
But I will hesitate to make this again simply because of how much work it was. Insanity. There *has* to be an easier way to make this!

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