Jersey Tastes Recipe

15 lbs. sweet potatoes, fresh
4 each onions, medium; sliced
1/4 cup garlic, minced
5 lbs. kale
1.5 cups olive oil
1 cup red wine vinegar
3 tablespoons thyme, fresh; chopped
Salt and pepper, to taste

Preheat convection oven to 425 degrees; conventional to 450. Wash and slice potatoes into 1-inch cubes. Toss potatoes with 1 cup olive oil until coated. Place potatoes in a single layer on a sheet pan. Bake 20-25 mins. or until potatoes are tender. Cool to room temperature in refrigerator. Slice onions into 1/4 inch slices. Wash and dry kale. Tear into bite-sized pieces. Heat remaining 1/2 cup olive oil in kettle, skillet, or large fry pan; medium heat. Add onion and garlic. Cook and stir until onion has carmelized to a golden brown, about 10 mins. Stir kale into onion mixture. Cook until wilted and tender. Transfer kale mixture to a bowl. Cool in refrigerator. Chop fresh thyme. Once all ingredients have cooled, combine sweet potatoes, kale, vinegar, and thyme. Season to taste with salt and pepper. Gently stir to combine. Can be served hot or cold.

# Portions: 50
Portion Size: 3/4 cup
3/4 cup=1/2 cup Red/Orange and 1/4 cup Dark Green