PCC Roasted Yams and Kale recipe | PCC Community Markets

Ingredients

• 2 pounds unpeeled Jewel or Garnet yams, cut into wedges 1-inch long by 1/2-inch wide
• 1/4 cup cooking oil, divided
• Salt and black pepper, to taste
• 1/4 cup whole cloves garlic, peeled
• 1 yellow onion, sliced
• 1 bunch green kale, tough stems removed and leaves cut into 1/2-inch strips
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried thyme