Kale with Roasted Apples & Yams

This wonderful winter recipe is a feast for the eyes and taste buds! One of our dear clients passed along this tasty dish to share with fellow Copeman clients. The colourful combination of yam, apple, and kale provides a rich source of potassium, vitamin K, A and C, and flavanoids. Its also great source of soluble fibre. Serve it as a side dish to grilled halibut for supper or bring it for lunch topped with a handful roasted, unsalted cashews.



Serves 4-6

  • 2 Granny Smith Apples – peeled , cored, and cut into 1⁄2” cubes
  • 2 medium yams (we used Garnet) – peeled and cut into 1⁄2” cubes
  • 2 large bunches of kale (or chard) – ribs and stems removed, washed, cut into 1” pieces


1. Heat the oven to 400°F (200°C). Separately toss the yams and apples with 1 tablespoon (15 mL) each of the oil. Season to taste. Spread out on two parchment lined baking sheets and bake until both the apples and yams are cooked and lightly browned, about 20 minutes.

2. Heat the remaining oil in a large pot over medium heat. Add the kale and sauté, stirring occasionally, until wilted, about 5 minutes. Turn the heat to low, cover and cook until the kale is tender, about 5 minutes. Add the yams and apples. Continue cooking, stirring occasionally, until warmed through. Check the seasoning and adjust. Serve hot.

Notes: Total time required about 35 minutes. For two people, just use 1 of each instead of 2.