1 bunch of Kale, rinsed and chopped
4 cups Sweet Potatoes/Yams, rinsed and cut into 1 inch pieces
1 T olive oil
2 cups Purple Cabbage, thinly sliced
1 Onion chopped
2 cloves Garlic, minced
1 T ginger, peeled, minced
1 Serrano Chili, seeded diced
Seperately, in a steamer, cook the yams and kale.
Kale should still be colorful
Yams shouls still be somewhat firm
Meanwhile, heat the oill in a large saute pan and cook the onion, garlic, ginger and pepper
Add the cabbage and cook for 5 minutes, stirring frequently. Add amall amounts of water if necessary to prevent sticking.
Place in a large serving bowl, add yams and kale and mix well