Eat the Seasons: Spicy Yams and Kale

This past week when making my grocery list I scoured my cookbooks for some more vegetable based meals with things that are actually in season right now. I found several recipes including one for "Spicy Yams and Kale". I had made it a few years ago and remembered it being good so I added it to the list. Then each afternoon as I looked at my options for what to make I kept skipping this meal and using the others until last night when we had made everything else, our kitchen was bare and all we had left was the yams. So what did we do? We went out and got mexican. Sad, I know, but we were really unsure of the meal. But I finally got around to it and my memory served me correctly - it was excellent! Even my family had to admit it! If you're a little unsure of how you and yours will take this meal - serve it as a side to some roast chicken or the like!

Spicy Yams & Kale (recipe taken from "Becoming Vegetarian")

4 cups yams or sweet potatoes, peeled and diced in 1/2 inch chunks
1/2 cup vegetable broth or water
1 tsp curry powder
1/8 tsp each: cloves, cinnamon, cardamon and cayenne
1 cup kale or parsley, finely chopped
2 Tbsp fresh lemon or lime juice
1 Tbsp olive oil(optional)
2 Tbsp hazelnuts or almonds, sliced or chopped(optional - I never use these)
salt and pepper to taste


In a medium saucepan, combine the yams, stock and ground spices, and bring to a boil. Stir, cover and simmer 3 to 4 minutes until the yams are fork tender. Add the rest of the ingredients, and toss to blend flavors. Serve hot or chilled as a salad.

Quick and yummy - makes a GREAT lunch.