• 1 large bunch Kale, 4 cups chopped, pressed firm
• 4 cup Garnet yam, rinsed well, chopped
• 1 ½ tablespoon olive oil
• 2 cup Purple cabbage, sliced
• 1 ½ cup Onion, chopped
• 3 tablespoon soy sauce
• 2 tablespoon salt, or to taste
• 1 tablespoon minced garlic
• 1 tablespoon ginger, peeled and minced
• 1 teaspoon serrano chile, seeded and diced
• Hot Sauce, to taste

1. Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness.
2. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently.
3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale and mix well.
4. Add yams and gently mix well.