- Nathan Myhrvold born (1959)
Red Yam and Kale Salad
- 4 Cups diced red yams (about 2 yams)
- 3 Teaspoons extra-virgin olive oil
- 1/2 Teaspoon kosher salt
- 1/8 Teaspoon cracked black pepper
- 1/8 Teaspoon cumin
- 1/2 Teaspoon chili powder
- 1 Tablespoon amber honey
- 1/4 Cup pepitas
- 12 kale leaves, ribs removed (1 1/2 cups)
Kale gets an interesting charred flavor from a quick, hot toss in a cast-iron pan. Dressed simply with extra-virgin olive oil and tossed with perfectly cooked yams, it's a hearty side dish or starter for an elegant meal.
See all yam recipes.
Preheat the oven to 400 degrees.
In a bowl, toss the yams with 2 teaspoons of the oil, salt, pepper, cumin, and chili powder. Heat a cast-iron skillet over medium heat and add the yams. Cook about 30 seconds, just jostling the yams about to and fro.
Place in the oven and cook until the yams are soft, about 20 minutes. (If you're feeling adventurous, toss that blackening pan halfway through for even cooking.)
Transfer the yams to a bowl, toss with the honey, and place the pan back onto the stove over medium heat. Do not clean or wipe the pan. Add the pepitas and toast. Remove from the heat.
Get the pan screaming hot over high heat, add the kale ribbons, and start to blacken. After 1 minute, transfer to a bowl, drizzle the remaining olive oil onto the greens, and toss.