This one-pan recipe is very quick and easy to make, using just kale, mushrooms, yams, garlic and rosemary—yum! For this dish, I use curly kale because of its hearty texture and delicious peppery-ness.
½ cup water
1 large yam or sweet potato, skin on, cut into 1/2–inch slices
1 clove garlic cut in half
1 bunch curly kale, roughly chopped, end stems trimmed
6 large cremini mushrooms or 4 portobellinis (small Portobellos)
2 sprigs fresh rosemary
Place ½ cup water in a large fry pan or skillet with the yam slices and garlic and bring to a boil. Place the kale on top followed by the mushrooms (place them stem side up). Lay the two sprigs of rosemary on top and cover. Decrease heat to medium-low and steam for 10-15 minutes, until the yams are easily pierced with a knife. Remove the rosemary and serve immediately, dividing between two plates or pasta dishes.
Preparation: 10 minutes
Cooking time: 15 minutes
You can cook the veggies in a steamer basket instead of right in the water if you prefer.
Like the kale, you can really use any type of mushroom here (or a combo), but when the large mushrooms are used, this dish becomes more of an entrée instead of a side dish.
Rosemary is a very pungent herb, so merely steaming it along with the other vegetables (as opposed to chopping it and throwing it in the water) is sufficient. The same is true of the garlic; I don’t mince it in this recipe, instead, just slicing it in two and letting its flavor get picked up by the steam.
Experiment with other fresh herbs as well if you like. Many will fall from the stems during steaming though (as they are more delicate than rosemary), so lay them gently on top, or add a tablespoon of minced herb into the water.