Dark greens, purple cabbage, and orange yam make a colorful, tasty, and nutritious vegetable dish. Note: garnet yams preferred. The original recipe calls for serrano chilis, but I used Thai chili paste. Adjust level of spiciness to suit yourself.

Ingredients

2	cups kale, chopped and firmly packed
1	yam , large, chopped (approximately 2 cups)
1	cup red cabbage, chopped
3/4	cup onion, chopped
3/4	tablespoon olive oil
1/2	tablespoon fresh ginger, minced
1	teaspoon hot red pepper, minced or use chili paste
1/4	teaspoon curry powder
1/2	tablespoon garlic, minced
1 1/2	tablespoons soy sauce, lite
1	salt to taste

Directions

1. Rinse and drain kale, then chop it. Steam yams (can do this in the microwave in a large dish for approximately 3 minutes), then add kale and continue to steam for approximately 2 minutes. Kale should still be colorful and yams should still have some firmness.
   
   
2. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently.
   
   
3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking.
   
   
4. Add kale and yams. Gently mix well.
   
   

Categories

Vegetables, Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese Very high in vitamin A Very high in vitamin C

Bad points High in sodium