1 large garnet yam (about 1 pound), peeled and cut into 1 ⁄ 2-inch chunks
2 tablespoons extra-virgin olive oil Coarse sea salt
4 cups Simple Stock
1 large bunch mustard greens (about 1 pound), tough stems removed, chopped into bite-size pieces, washed, and drained
1 teaspoon mustard seeds
3 cloves garlic, minced
2 teaspoons apple cider vinegar White pepper
• Preheat the oven to 425°F.
• In a large bowl, toss the yams with 1 tablespoon of the olive oil and 1⁄4 teaspoon of the salt. Transfer the yams to a parchmentlined baking dish and roast for 1 hour, stirring every 15 minutes, until they are starting to crisp on the edges.
• While the yams are roasting, bring the stock to a boil in a medium-size saucepan over high heat. Add the mustard greens and cook, uncovered, for 4 to 6 minutes, until softened. Remove the greens from the heat, drain the stock into a bowl, and set aside. Set the greens aside in a colander.
• Over medium heat in the saucepan just used, warm 1 tablespoon of the olive oil. Add the mustard seeds and cook, stirring occasionally, until they start to pop, 2 to 3 minutes. Next add the garlic and sauté until fragrant, about 11⁄2 minutes. Then add the greens and 1⁄4 teaspoon salt. Sauté the greens, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Add the stock back to the saucepan and set aside.
• When the yams are done, transfer them to the saucepan. Bring to a boil, then lower the heat to medium and simmer for about 25 minutes, until the yams are fork tender. Add the apple cider vinegar and white pepper and additional salt to taste.