Yam and Kale Soup
By Mary McDougall
We grew several varieties of kale in our garden last year and they all kept producing over the winter months. My favorite is the Lacinato blue kale because it is just a bit more tender than the other varieties.
Prep Time: 15 min
Cook Time: 20 min
1 Place the yams and water or broth in a large saute pan. Cover, bring to a boil, reduce heat and cook until yams are just barely tender, about 5 to 10 minutes depending on the size of the chunks. Add the onion and garlic and continue to cook over medium low heat until liquid has been reduced by half. Add the kale, Worcestershire sauce and chili paste. Continue to cook until kale is tender, stirring occasionally. Stir in the lemon juice just before serving. Serve over brown rice or other whole grains.
Hint: This may also be made with other varieties of kale, just remove the hard stem before slicing the kale. Garnet yams are the bright orange-fleshed sweet potatoes with reddish colored skins.