Kale and Baked Yam Salad


     (cooking 1 hr 15 min; 6 servings)

    • 2 jewel yams, diced 1-inch big
    • Olive oil – 2 tbsps + 1 tbsp
    • 1 onion, thinly sliced
    • Garlic – 3 cloves, minced
    • Red wine vinegar – 2 tbsps
    • Fresh thyme – 1 tsp, chopped
    • Fresh ground black pepper – to taste
    • Salt – to taste
    • While preheating oven to 400°F/200°C/Gas Mark 6, toss yams with olive oil, salt and pepper. Spread in 1 layer on a baking sheet.
    • Bake the yams until tender (20 minutes). Remove from oven. Chill until cooled to room temperature.
    • While chilling the yams, add 1 tbsp olive oil into a skillet, heat over medium heat. Caramelize the garlic and onion in oil for 15 minutes or till they become golden brown. Stir in kale, let wilt. Spoon the mixture into a bowl, refrigerate until cooled to room temperature.
    • In a large bowl, combine the cooled ingredients, add thyme and vinegar, season with salt and pepper. Stir gently and serve.