Zippy Yams and Kale

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2 small yams (or 1 large), cut into bite-sized chunks
1 onion, quartered and sliced
2 large cloves garlic, minced
1 Tbsp. maple syrup
1 Tbsp. vegetarian Worcestershire sauce
1/2-1 tsp. Thai chili paste
1 bunch kale, stems stripped and chopped
1/2 lemon

• Put the yams in a deep skillet and just cover them with water. Cover the skillet and boil the yams for 5 to 10 minutes or until soft. Add the onion and garlic and continue to simmer until about half of the water has boiled away.
• Add the maple syrup, Worcestershire sauce, chili paste, and kale. Simmer until the kale is soft.
• Squeeze lemon over the mixture and serve.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind