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
• 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