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Pommes de terre with kale and yams

Updated on October 11, 2015
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A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Pommes de terre with kale and yams
Pommes de terre with kale and yams | Source

Pommes de terre is French for potatoes and literally means apples of the earth. But doesn't it make a simple dish sound festive? A bit exotic?

Not to disappoint, I can tell you it is! This colorful dish, made with tender Yukon Gold or red potatoes, yams and seasonal kale contains a secret ingredient that will set your taste buds singing.

With the cornucopia of fresh produce available year round, you can dress this dish up as a vegetarian entrée on your Thanksgiving/holiday table, or dress it down for an everyday supper any time.

For Thanksgiving and Christmas, we serve it two ways: As the centerpiece of our vegetarian holiday dinner, or a take-a-long side dish for our contribution to a family gathering. Either way, it's as healthy as it is tasty and appealing to the eye.

At home, this hearty one-pan supper, ready in minutes, satisfies when we're too tired to do anything but toss a few ingredients in a pan and sit down together with a plate of simple fare and a glass of wine.

If you're lucky enough to have leftovers, reheat for a quick work-day lunch. It's all good.

Which kale do you prefer?

Dinosaur kale on the supermarket shelf
Dinosaur kale on the supermarket shelf | Source

Throughout the long winter, we make our pommes de terre with whatever variety is fresh and in season, but our favorite is red kale, also known as Red Russian kale. What's yours?

For a photo and brief--as in teeny, tiny--description of each of the choices in the poll below, see Guide to Different Varieties on EcoLocalizer.

Frilly, purple or plain

Which kale is your favorite?

See results

Before we begin, here's a time-saving tip for quick prep time

Kale soaking in a salt bath
Kale soaking in a salt bath | Source

Soak the kale in a salt bath

If you're like me, cleaning all those nubby, frilly leaves and stalks takes time I'd rather spend doing almost anything else. No longer! Now I soak my kale in a salt and vinegar bath, then spin it nearly dry in a salad spinner. Here's how it works.

To clean the kale, set it to soak in a big bowl of water with about 1/4 cup white vinegar and a tablespoon of sea salt.

Let it soak about ten minutes, while you clean and chop the potatoes, onions and garlic and heat the oil in the skillet.

The vinegar is mildly disinfectant. The salt, also mildly disinfecting, brings any bugs to the surface so you can skim them off. It's just plain easier than trying to wash each bump and curl by hand.

While the potatoes are cooking, rinse and drain the kale twice, then pat it dry with a clean dish towel or spin-dry in your salad spinner. Chop to taste. We like smaller bites of kale, but be aware that it shrinks quite a lot in cooking.

By the time the kale is chopped, the potatoes should be crunchy tender and ready for the kale.

The salad spinner--Another time-saving tool

A salad spinner makes quick work of removing the moisture from your washed leafy greens, especially crinkly or curly kale.

I own a Zyliss now, have owned it for years, but if it ever breaks, I will purchase the Oxo Steel Salad Spinner.

That's because we are doing all we can to avoid bringing more plastic into the house.

Two big pluses, in addition to the stainless steel: Oxo put non-skid grips on the bottom, so it won't fly off the workbench or counter top, and we can spin our greens with one hand!

Three limes and a lemon
Three limes and a lemon | Source

Kale sneaks in a nutritional punch

You may already know that kale is loaded with good stuff like Iron, calcium, Vitamins C and K, and those all-important antioxidants and anti-inflammatory Omega-3s.

Do you also know that acids such as the Vitamin C found naturally in limes and lemons help our bodies absorb iron?

Not only does the lime in this recipe add piquant flavor to this dish, but it helps us reap the benefits of this important nutrient.

So while kale adds color and texture to comfort foods like potatoes and pasta, it's the nutritional benefits that make those oft-maligned dishes healthier and their carbohydrates a little less fearsome.


Pommes de terres with kale and yams, ready to serve rustic-style, in my cast iron skillet
Pommes de terres with kale and yams, ready to serve rustic-style, in my cast iron skillet | Source

Pommes de terre with kale and yams recipe

A foodie's delight

This is one of those meals that is a foodie's delight. The scents and colors of the vegetables delight the senses, making preparation almost a Zen experience.

Both red potatoes and Yukon golds cook quickly. We like the red for their slightly earthy flavor. Equally delicious, the Yukon golds, which are almost buttery all on their own. Either is an excellent companion to the sweeter yams.

The kale adds rich, dark color, texture and a mild flavor to the starchier potatoes. Tipple it all with a hint of citrus from the lime, and the ever fragrant garam masala (the secret ingredient), which often elicits the response, "It tastes like Christmas," and you have a delightfully festive and slightly unusual twist to ordinary comfort food.

Garnish with crisp Fuji apples and this Creamy Cheese Dip and Spread (a good source of protein and calcium) you can make with a stick blender in five minutes. Slightly tart, sweet and crunchy, the red-skinned apples pair perfectly with the flavors and textures.


Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: 6

The Garam Masala we like

Spicely Organic Seasoning, Garam Masala - Compact
Spicely Organic Seasoning, Garam Masala - Compact

This is the brand Garam Masala I use. The flavors are distinctive but also subtle, not overwhelming, and absolutely delightful. The quantity is quite small, so you don't have to worry about it going bad before you've used it all.

 

Ingredients

  • 2 T Olive oil
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 lb. Yukon gold or red potatoes, with skins on, cubed in bite-size pieces
  • 1 medium yam, peeled and cubed in bite-size pieces
  • 1/2 t salt
  • 2 T unsalted butter
  • 1 bunch red kale, washed, drained, and coarsely chopped
  • Juice of 1 small lime
  • 1/4 t garam marsala
  • 1/4 C Basic Creamy Cheese Dip and Spread (see link above) or yogurt for garnish
  • Fresh ground pepper
Closeup of sauce-drizzled pommes de terre with yams and kale
Closeup of sauce-drizzled pommes de terre with yams and kale | Source

Like this recipe?

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Instructions

  1. In large skillet over medium heat, heat oil to sizzle stage, careful not to allow it to smoke.
  2. Add onions and garlic, stir to cover in oil and cook 3-4 minutes to caramelize slightly
  3. Stir in potatoes, yam and salt. Cook covered about ten minutes, turning two or three times to prevent sticking, until crunchy tender.
  4. Remove lid, add butter, mix until melted and continue cooking uncovered till potatoes are tender through, but not mushy, and nicely caramelized on edges, about five minutes.
  5. Add chopped kale. It seems like a lot, and will fill the pan, but soon cooks down.
  6. Squeeze the juice of one small lime over all and stir to combine. Cook five minutes more.
  7. Add garam masala, reduce heat to low and cook 3-4 minutes to distribute the spices.
  8. Serve immediately.
  9. Drizzle each serving with one to two teaspoons yogurt of my Basic Creamy Cheese Dip (linked to earlier), and a twist of freshly ground pepper.

Do let me know if you think you might try this dish, and if you have a favorite vegetarian holiday recipe, or just one you use everyday, I'd like to hear about it.

© 2013 Kathryn Grace

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    • ecogranny profile image
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      Kathryn Grace 2 years ago from San Francisco

      Thank you, so much, Margaret. I appreciate your sharing this recipe.

    • Margaret Schindel profile image

      Margaret Schindel 2 years ago from Massachusetts

      Yummy, nutritious, and perfect for the colder months! Pinning this to my Best Thanksgiving Recipes for Making Holiday Memories board.

    • ecogranny profile image
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      Kathryn Grace 2 years ago from San Francisco

      You're welcome, and thank you for featuring it on Review This! Once again, I am honored.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 2 years ago from United States

      I do believe I enjoy just about any yam or potato recipe and this one sounds delicious! Thank you for submitting it for the Thanksgiving side dish recipes on Review This!

    • ecogranny profile image
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      Kathryn Grace 2 years ago from San Francisco

      @Ibidii: I grew up on reds myself, and occasionally ordinary white potatoes, but I never saw the varieties of potatoes we see in stores now, either, until about twenty years ago, when I first saw Yukon gold. I love all the small, tender varieties, don't you?

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      Ibidii 2 years ago

      This sounds great Grace! congratulations on Lens of the Day! I did not know that about Kale. I will tell my daughter the next time we use it. I have her put it in my soup. I love the red and yukon gold and rose potatoes over the russets. Dad always used the russets. I do not think the other potatoes were plenty in San Francisco when I was growing up. I did a fair amount of shopping for the family then and I don't even remember seeing them at the stores.

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      Kathryn Grace 2 years ago from San Francisco

      @Ruthi: You're welcome!

    • Scindhia H profile image

      Scindhia 2 years ago from Chennai

      This dish looks yummy!

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      Ruthi 2 years ago

      This sounds so good--red potatoes for me, please and thank you!

    • ecogranny profile image
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      Kathryn Grace 2 years ago from San Francisco

      @Scindhia H: It is. So easy too. Thanks for stopping by.

    • ecogranny profile image
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      Kathryn Grace 2 years ago from San Francisco

      @LilyBird: You're welcome. I hope you'll come back and let me know what you thought of it and whether you changed it up somehow.

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      LilyBird 2 years ago

      Wow! This looks great. I'll be trying it. Thank you!

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      Kathryn Grace 2 years ago from San Francisco

      @jeffersuan: You're welcome.

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      jeffersuan 2 years ago

      I love kale and yams. I'll have to try this one soon! Thanks.

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      Kathryn Grace 2 years ago from San Francisco

      @sirteacup: You're welcome. I hope you enjoy this recipe as much as we do.

    • Johanna Eisler profile image

      Johanna Eisler 2 years ago

      I've only recently been aware of the versatility of kale. I've always known it was very good for you, but couldn't get excited about it. Thank you for helping me learn to love what I should!

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      sirteacup 2 years ago

      Looks wonderful! I will definitely be trying this out as I'm already a huge fan of kale. Thanks for the lens, Grace!

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      Kathryn Grace 2 years ago from San Francisco

      @Johanna Eisler: You're welcome. Like you, I knew about kale long before I discovered ways we love to eat it. Now there are so many, I have to keep it on hand all the time! Perhaps you, too, will find recipes that are so good your eyes light up whenever you see a healthy bunch of kale in the grocery store.

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      Kathryn Grace 3 years ago from San Francisco

      @astevn816 lm: Thank you. Glad you like it!

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      astevn816 lm 3 years ago

      This looks delicious, a great vegetarian meal and low in fat content, this would make a great diet dish.

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      Kathryn Grace 3 years ago from San Francisco

      @PaigSr: If you like each of the ingredients, very likely you will like the dish, but if you haven't tried something before, like the kale, perhaps, just be sure to chop it in very small pieces. First time kale eaters are sometimes taken aback by how chewy it can be if not cut fine or cooked long enough.

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      Kathryn Grace 3 years ago from San Francisco

      @Topp10: Thank you!

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      Kathryn Grace 3 years ago from San Francisco

      @zaiyonarafoods: It's so easy. I'm sure you won't have any problems at all. It really is a very simple dish and yet so satisfying to the eye as well as to the palate.

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      PaigSr 3 years ago from State of Confussion

      Not sure if I will like this but it sure does look good.

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      Topp10 3 years ago

      that looks delicious!

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      zaiyonarafoods 3 years ago

      I will try this one, hope I can make it as yummy as the picture above. Thanks for sharing it ^_^

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      Kathryn Grace 3 years ago from San Francisco

      @Terry Boroff: Thank you! Let me know how you like it, and especially anything you do to tweak it.

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      Terry Boroff (flipflopnana) 3 years ago from FL

      Looks wonderful - I can't wait to try it!

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      Kathryn Grace 3 years ago from San Francisco

      @AnonymousC831: Thank you!

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      VspaBotanicals 3 years ago

      yummy!

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      AnonymousC831 3 years ago from Kentucky

      Looks delicious.

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      Kathryn Grace 3 years ago from San Francisco

      @paulahite: Wow! I am honored. Thank you so much. I checked it out. There are tons of good things to see and eat and learn over there, plenty especially for Easter, too.

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      Paula Hite 3 years ago from Virginia

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      Kathryn Grace 3 years ago from San Francisco

      @TanoCalvenoa: Thank you!

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      TanoCalvenoa 3 years ago

      Wow, does this look good.

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      Kathryn Grace 3 years ago from San Francisco

      @Merrci: Thank you so much! It was a big surprise and a lot of fun, as I believe you know from experience.

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      Merry Citarella 3 years ago from Oregon's Southern Coast

      This looks wonderful. Congrats on winning the Monster contest!

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      Kathryn Grace 3 years ago from San Francisco

      @Felicitas: I haven't bought kale chips, but I have made them. So far, I haven't made fabulously crispy chips, but we did enjoy them. I will keep experimenting with them.

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      Felicitas 3 years ago

      Yum. I'll try this one with vegan cheese instead of yogurt. I love kale. I often buy kale chips (dried kale) to snack on. It might not sound great if you've never tried it. But, it really is quite tasty.

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      Kathryn Grace 3 years ago from San Francisco

      @esmonaco: You are so very kind! Thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @DebMartin: Thank you! If kale is brand new to you, I suggest starting with a small bunch and cutting it in quite small pieces, especially the stems. When I first started using kale, I loved it right from the start, but I found that it is sometimes tough and that cutting it very small helped it to cook tender more quickly.

      After you've worked with kale more, you will begin to know how to tell when it is freshest and most tender, and therefore does not need to be cut so fine, and when it is older and needs finer chopping.

      Feel free to contact me if you have any questions about cooking with kale.

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      DebMartin 3 years ago

      Okay. Not sure about the Kale but your recipe looks so luscious I'll give it a try. And Congratulations!

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      Eugene Samuel Monaco 3 years ago from Lakewood New York

      Just stopping by to say congratulations on your win, Well done!!!!!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @bobnolley lm: Thank you. It was an amazing day.

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      Kathryn Grace 3 years ago from San Francisco

      @Susan Zutautas: Thank you. I use Pinterest the same way. So handy!

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      Kathryn Grace 3 years ago from San Francisco

      @marley101 lm: Thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @anonymous: Thank you!

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      Kathryn Grace 3 years ago from San Francisco

      @gamech: Thank you. It is. : )

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      Kathryn Grace 3 years ago from San Francisco

      @anonymous: Thank you!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @MJ Martin: Thank you for sharing it with your yam-loving friends who cook. I hope they enjoy it as much as we do.

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      Kathryn Grace 3 years ago from San Francisco

      @JoanieMRuppel54: Oh, how I envy you fresh garden kale. Yes, give it a go and let me know what you think.

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      Kathryn Grace 3 years ago from San Francisco

      @dianibeachkenya: Sukuma wiki is a new one on me. I will have to look it up, but I am a great believer in experimenting with whole foods, so I say, go for it! I hope you will come back and tell us how it worked.

    • dianibeachkenya profile image

      dianibeachkenya 3 years ago

      I will definitely try this one! I wonder if I could replace the kale with sukuma wiki ? We have it locally grown all over the coast and it something like kale.

    • JoanieMRuppel54 profile image

      Joanie Ruppel 3 years ago from Keller, Texas

      This looks so delicious! I have fresh kale in my garden. Must try!

    • MJ Martin profile image

      MJ Martin aka Ruby H Rose 3 years ago from Washington State

      What a perfect dish for LOTD, congratulations. I will pass this on to the cooks I know who love to try new yam dishes. Sounds yummy to me.

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      anonymous 3 years ago

      Total Yum, congrats on your Lens of the Day!

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      gamech 3 years ago

      Congratulations on your post I'm sure this is very tasty.

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      anonymous 3 years ago

      Interesting recipe. Congratulations on getting LotD!

    • marley101 lm profile image

      marley101 lm 3 years ago

      Looks really Yummy :)

      Great Lens

    • Susan Zutautas profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      Delicious looking recipe! Congrats on LOTD! Will save this on Pinterest so I know where to find it.

    • bobnolley lm profile image

      bobnolley lm 3 years ago

      YUMMMEEEE! Congrats on your LOTD!

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      Kathryn Grace 3 years ago from San Francisco

      @RawBill1: I've heard that cashews can be used to make a wonderful cheesy substitute. Thank you for the suggestions. I will make a note and give them a try.

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      Kathryn Grace 3 years ago from San Francisco

      @Nancy Hardin: Thank you, Nancy. It's been quite a fun day.

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      Kathryn Grace 3 years ago from San Francisco

      @sherwing: Tee hee. I'll fax it right over.

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      Lee Hansen 3 years ago from Vermont

      Mmmmmmmmmmmm.

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      Sherwin Griffith 3 years ago from Bridgeport Connecticut United States

      Congrats. The dish looks great can you mail me some? lol

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      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      Congratulations on achieving LOTD! That's wonderful and so is this recipe. Thanks for sharing!

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      anonymous 3 years ago

      This is very nice and useful lens. I have received from here many information.

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      Bill 3 years ago from Gold Coast, Australia

      Sounds pretty delicious to me, but I would modify it slightly to make it more vegan friendly, pretty easily done by getting rid of the butter and using a cashew cheese instead of the cheesy dip!

      Congrats on LOTD! :-)

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      Kathryn Grace 3 years ago from San Francisco

      @delia-delia: Thank you. Much appreciated!

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      Delia 3 years ago

      Congratulations on LOTD! Yummy....I love sweet potatoes/yams! This looks delicious!

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      Kathryn Grace 3 years ago from San Francisco

      @Diana Wenzel: Thank you. Still pinching myself!

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      Renaissance Woman 3 years ago from Colorado

      Stopping back by to congratulate you on your big quest win (and LOTD)! Very happy for you, my friend. Always love a delicious win. :-)

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      Kathryn Grace 3 years ago from San Francisco

      @winter aconite: Thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @anonymous: I only discovered mustard greens about a year ago, and loved them in the dishes I tried them. Now I watch for them to become available in our local fresh organic grocery.

      Do let me know if you have any questions about this recipe. I'm always happy to talk food!

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      Kathryn Grace 3 years ago from San Francisco

      @ayannavenus: Oh how I envy you growing kale. Perfect time of year for it too. Thank you for stopping by.

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      Kathryn Grace 3 years ago from San Francisco

      @PriyabrataSingh: Thank you. I will.

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      Kathryn Grace 3 years ago from San Francisco

      @anonymous: Thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @Dressage Husband: Thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @Diaper Bag Blog: Hooray! Let me know how you like it and especially how you switch it up.

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      Stanley Green 3 years ago from Czech Republic

      Well...I love to try new recipes... I will definitely try this one :)

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      Stephen J Parkin 3 years ago from Pine Grove, Nova Scotia, Canada

      Yum! Well done on LOTD.

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      anonymous 3 years ago

      sounds devine

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      PriyabrataSingh 3 years ago

      Hello Graceonline,

      Today is your day. Many congratulation for the Lens Of The Day. You have selected some of the healthy Ingredients in your recipe to serve on plate. The recipe is still rolling on me desktop. It sounds absolutely delicious and yummy.....Cheers, and keep smiling.

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      ayannavenus 3 years ago

      Lovely lens and recipe congrats on LoTd. Will be giving the recipe a go as I grow my own kale

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      anonymous 3 years ago

      Yes, I just might try this one. I've only eaten kale once and it does have a very unique taste and texture. But this recipe looks colorful and delicious. I'm going to bookmark it and attempt to make it. By-the-way my favorite vegetarian "dish" is just plain old mustard greens. I can eat them everyday.

      Love the lens and thanks for sharing.

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      winter aconite 3 years ago

      Sounds yummy!!!!!

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      Kathryn Grace 3 years ago from San Francisco

      @sybil watson: Thank you. I only wish I'd discovered kale years earlier. It is so versatile!

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      Kathryn Grace 3 years ago from San Francisco

      @Magpie Feathers: Yay! I hope you like it at your house as much as we do at ours, and thank you for the hugs.

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      Kathryn Grace 3 years ago from San Francisco

      @smine27: Thanks. You are ever kind and generous.

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      Kathryn Grace 3 years ago from San Francisco

      @kangela1: Thank you. Do let me know how it turns out and whether you change it up somehow. I love to do variations on a them, don't you?

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      Kathryn Grace 3 years ago from San Francisco

      @Mary Crowther: Thank you!

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      Mary Crowther 3 years ago from Havre de Grace

      Lovely lens and recipe!! Congrats!

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      kangela1 3 years ago

      You did a great job, Grace. This is how to make a lens stand out! I am making this dish. Thank you for the great recipe.

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      Shinichi Mine 3 years ago from Tokyo, Japan

      Just stopping by again to say congratulations for winning! You are so deserving of this and I couldn't be any happier! HUGS

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      Magpie Feathers 3 years ago

      Congratulation and hugs for winning the award. I'm going to try this recipe ASAP. :)

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      sybil watson 3 years ago

      Congratulations on your win! This really is a fabulous lens - I love kale and this seems like a such a delicious way to have a healthy meal that's also delicious.

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      Kathryn Grace 3 years ago from San Francisco

      @candy47: Love that--veggie bouquet. Thank you. It's been quite a morning.

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      Kathryn Grace 3 years ago from San Francisco

      @tonyleather: We do enjoy it at our house. Thank you for stopping by.

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      Kathryn Grace 3 years ago from San Francisco

      @AnnabreeWrites: Thank you!

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      Kathryn Grace 3 years ago from San Francisco

      @Mommie-Moola: Great! I'd love to hear if he tweaks the recipe, and how, or if he takes it as it is. I'm a tweaker m'self.

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      AnnabreeWrites 3 years ago

      Congrats! Loved This Lens

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      Kathryn Grace 3 years ago from San Francisco

      @getmoreinfo: They are one of mine too, and thank you.

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      Kathryn Grace 3 years ago from San Francisco

      @favored: Thank you. I appreciate your taking the time.

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      Kathryn Grace 3 years ago from San Francisco

      @Corrinna-Johnson: Thank you, Corrina. We share the spotlight with our two recipes today, and I am looking forward to trying your huckleberry cheesecake. Either one sends taste trills through me, and combined? Well, I'm going to have to find some huckleberries.

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      Kathryn Grace 3 years ago from San Francisco

      @ChocolateLily: You are so kind. Thank you!

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      Kathryn Grace 3 years ago from San Francisco

      @Tamara14: I'm always glad to hear how a recipe turns out for another cook, so looking forward to that.

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      Kathryn Grace 3 years ago from San Francisco

      @jmchaconne: You have a marvelous way with words. Thank you!

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      jmchaconne 3 years ago

      Great lens, congratulations, It sent drools up and down my taste buds!

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      Tamara Kajari 3 years ago from Zagreb, Croatia, Europe

      This is new recipe for me, but so interesting I'll give it a try. I'll let you know about the leftovers :)

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      ChocolateLily 3 years ago

      Congrats on your big win!

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      Corrinna Johnson 3 years ago from BC, Canada

      This sounds heavenly! I love kale and yams...and they are so good for you. Thanks for the super easy tip on how to clean the kale! I bookmarked this lens to try at Christmas, as we have already celebrated Thanksgiving here in Canada. Congrats on your win! Well deserved!

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      Fay Favored 3 years ago from USA

      Came to congratulate you on your win. Looks great.

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      getmoreinfo 3 years ago

      Yams are my favorite and I love this recipe, great work and congrats on winning the quest too.

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      Mommie-Moola 3 years ago

      i know someone who loves kale - he'll probably love this dish too

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      tonyleather 3 years ago

      This sounds absolutely delicious!

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      candy47 3 years ago

      It's a veggie bouquet! Congratulations on your win, well deserved!

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      Kathryn Grace 3 years ago from San Francisco

      @Diana Wenzel: You always know exactly what to say that sends ripples of cheer through a writer's heart. Thank you, and I hope it becomes as much of a favorite for you as it is for us.

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      Kathryn Grace 3 years ago from San Francisco

      @RinchenChodron: Thank you. I hope you like it as much as we do.

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      Kathryn Grace 3 years ago from San Francisco

      @Ivylore: You're welcome. I'd love to know how you all like it, and especially how you tweak it, if you do.

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      Ivylore 3 years ago

      My daughter is very into kale and I love yams... with all of the other ingredients listed, it sounds yummy. I will definitely be trying this for Thanksgiving! Thanks for the recipe!

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      RinchenChodron 3 years ago

      It does sound good, perhaps I'll try it.

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      Renaissance Woman 3 years ago from Colorado

      I absolutely will be making this dish. You have described everything so poetically. I am feeling the Zen. Had a spiritual experience just savoring your words and images. Seriously. :-)

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      Kathryn Grace 3 years ago from San Francisco

      @Pam Irie: Me too, and I seem to pair it with potatoes lots of ways. How do you like to use it?

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      Pam Irie 3 years ago from Land of Aloha

      I really think I may try this recipe soon. I'm going to save it. I absolutely love kale!

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      Kathryn Grace 3 years ago from San Francisco

      @smine27: You're welcome. Hope your day is beautiful over there in Tokyo.

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      Shinichi Mine 3 years ago from Tokyo, Japan

      I'm already dreaming of eating this tomorrow. thanks for this healthy recipe!

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