Spicy African Kale and Yams |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dark greens, purple cabbage, and orange yam make a colorful, tasty, and nutritious vegetable dish. Note: garnet yams preferred. The original recipe calls for serrano chilis, but I used Thai chili paste. Adjust level of spiciness to suit yourself. Ingredients:
2 cups kale, chopped and firmly packed |
1 yam , large, chopped (approximately 2 cups) |
1 cup red cabbage, chopped |
3/4 cup onion, chopped |
3/4 tablespoon olive oil |
1/2 tablespoon fresh ginger, minced |
1 teaspoon hot red pepper, minced or use chili paste |
1/4 teaspoon curry powder |
1/2 tablespoon garlic, minced |
1 1/2 tablespoons soy sauce, lite |
1 salt to taste |
Directions:
1. Rinse and drain kale, then chop it. Steam yams (can do this in the microwave in a large dish for approximately 3 minutes), then add kale and continue to steam for approximately 2 minutes. Kale should still be colorful and yams should still have some firmness.
2. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently.
3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking.
4. Add kale and yams. Gently mix well.
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