· Preheat the oven to 425°F.
· In a large bowl, toss the yams with 1 tablespoon of the oil and 1/4 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 sauté until fragrant, about 1 1/2 minute. 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 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 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.
1 large garnet yam (about 1 pound) peeled and cut into 1/2-inch chunks
2 tablespoons extra virgin olive oil
Coarse sea salt
6 cups vegetable 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
white pepper
