1 large or 2 medium garnet yams (red-skinned, orange fleshed sweet potatoes), scrubbed and diced into 1” pieces $1.50
1/2 medium red onion, sliced $0.50
extra virgin olive oil Pantry
1 orange, juiced and zested $0.50
2 teaspoons honey Pantry
1 bunch kale (preferably lacinato or dinosaur), ribs removed, finely sliced (about 2 1/2 cups) $1.50 for a bunch
salt and pepper to taste Pantry
shaved Parmesan optional
Recipe Serves 2-3
Preheat oven to 375 degrees F.
Spread the yam and onion on an ungreased baking sheet and drizzle liberally with olive oil. Use your hands to toss well, then roast, tossing periodically, until the yams are tender and slightly charred and the onions are soft and fragrant, about 15 minutes.
While the sweet potatoes and onions roast, whisk together 2 tbsp olive oil, the orange juice and zest, and the honey. Set aside.
Place the kale in a large bowl and squeeze it with your hands several times. Move it around to redistribute, then squeeze a few more times. Repeat this process 2 or 3 more times, until the kale has wilted a bit.
Toss the massaged kale with the orange-olive oil dressing, then add the roasted yams and onions and toss again, then season with salt and pepper to taste.
Refrigerate or allow to come to room temperature (your choice), then serve with or without the shaved Parmesan and an extra sprinkle of pepper.