This is one of my favorite “go-to” meals since it can be made quickly and easily all in one pan, and with a minimum of ingredients. Steaming the fresh rosemary infuses the mushrooms, kale, and yams with a great flavor.
1½ pounds yams and/or sweet potatoes (about 2 medium), peeled or unpeeled, cut into ½-inch-thick rounds
1 large bunch curly kale (about 10 ounces), ends trimmed and coarsely chopped
4 small portabella mushrooms (see Notes)
2 sprigs fresh rosemary (each about 7 inches long)
Add the water and granulated garlic to a soup pot over medium-high heat. Add the sliced yams and/or sweet potatoes, and bring to a boil, uncovered.
Add the kale, followed by the whole mushrooms. Lay the sprigs of rosemary on top, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender, occasionally checking that the yams/sweet potatoes are not sticking to the bottom of the pot (if so, add little water and stir gently).
Remove all of the rosemary and discard. Serve immediately.
Small portabella mushrooms are called “portabellinis,” and are 3 to 4 inches in diameter; but if you can’t find them, you can use 2 regular portabella mushrooms.