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Article Description: roasted yam and kale - salad

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Content: use HTML Edit Content <h1 style="text-align: center;">roasted yam and kale - salad</h1> <h2>] recipe.ingredients =</h2> <ol> <li>] 2 jewel yams, cut into 1-inch cubes</li> <li>] 2 tablespoons olive oil</li> <li>] salt and freshly ground black pepper to taste</li> <li>] 1 tablespoon olive oil</li> <li>] 1 onion, sliced</li> <li>] 3 cloves garlic, minced</li> <li>] 1 bunch kale, torn into bite-sized pieces</li> <li>] 2 tablespoons red wine vinegar</li> <li>] 1 teaspoon chopped fresh thyme<br />&nbsp;</li> </ol> <h2>] recipe.instructions</h2> <ol> <li>] <span class="plaincharacterwrap break">Preheat an oven to 400 degrees F (200 degrees C). 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.</span></li> <li><span class="plaincharacterwrap break">] Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.</span></li> <li><span class="plaincharacterwrap break">] Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.</span></li> <li><span class="plaincharacterwrap break">] Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.</span></li> </ol> <h2>] other</h2> <ol> <li>] notes =</li> <li>] video =</li> </ol>