Yam And Kale Wrap Food

YAM AND KALE WRAP

Steps:

• Combine kale, balsamic vinaigrette, and soy sauce in a bowl. Cover and marinate in the refrigerator for 1 hour.
• Bring a large pot of water to a boil. Add yam pieces and cook until soft when pierced with a fork, about 15 minutes. Drain and cool; when yams can be handled, cut into cubes.
• Warm black beans in a small saucepan over medium heat, 2 to 5 minutes.
• Remove kale from vinaigrette mixture. Cook and stir kale with olive oil in a skillet over medium heat until dark green, about 2 minutes.
• Place half the yams on each tortilla and top yams with black beans, kale, and feta cheese. Fold bottoms of tortillas partially over filling and roll to wrap the filling in the tortillas.

SWEET POTATO KALE SALAD WRAPS

Steps:

• Prepare salad following the instructions on the package.
• The recipe makes 4 wraps. Place 1/4 of the amount in the middle of a flat bread. Roll like a burrito. Cut in half. Serve.
• You can add protein of your choice or cheese to the salad, but I decided to leave it as it is.

KALE AND SWEET POTATO QUESADILLAS

Steps:

• Preheat oven to 400°F.
• Place sweet potato on a small baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato masher until smooth.
• While potato is cooking, heat oil in a large skillet on low heat. Add onion and cook until just starting to caramelize, about 45-60 minutes. Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.
• Combine black beans and paprika in a small bowl.
• Divide sweet potatoes, caramelized onion mixture, and beans evenly onto one half of each tortilla, leaving about 1/2 inch of space along the edges. Fold empty half onto the half with filling.
• At this point, you can cook your quesadillas however you prefer. I like to cook mine on a grill sprayed with olive oil and heated at medium. You can also use a quesadilla maker if you have one or cook them in a skillet on medium-high heat, flipping over after tortilla begins to brown.
• Cut into wedges and serve with salsa.

PCC ROASTED YAMS AND KALE

Steps:

• Preheat oven to 400° F.
• Toss yams with 1 tablespoon oil, salt and pepper. Spread out yams on a baking sheet.
• Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over cloves and sprinkle with salt and pepper. Fold up the foil to create a packet and seal tightly.
• Place both the baking sheet of yams and garlic in the oven. Roast yams until golden and tender, 35 to 45 minutes. Roast garlic until soft, 40 to 50 minutes. Allow both to cool.
• Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.
• Increase oven temperature to 450° F.
• Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.
• Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.