Contributed by Bryant Terry
1 large garnet yam (about 1 pound) peeled and cut into ½ ; 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 piece, washed, and drained
1 teaspoon mustard seeds
3 cloves garlic, minced
2 teaspoons apple cider vinegar
Preheat the oven to 425 degrees.
In a large bowl, toss the yams with 1 tablespoon of the oil and ½ ; teaspoon of the salt. Transfer the yams to a parchment-lined 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 vegetable stock to a boil in a medium saucepan over high heat. Add the mustard greens and cook, uncovered for 4 to 6 minutes, until softened and the sulfur has been released from them. Remove the greens from the heat, drain the stock into a bowl, and set it aside.
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, 2-3 minutes. Next add the garlic and saute until fragrant, about 1 ½ ; minute. Then add the greens and ½ ; teaspoon salt. Saute the greens, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Add the vegetable 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.