Rosemary Mushrooms and Kale

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.

1/2 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 1/2 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

Serves: 2