Yams with Mustard Greens

This dish has a great range of flavors - sweetness from the yams, kickiness from the mustard greens and red chilli powder, and an aromatic brightness from the ginger. It's also very good for you!

- 4 yams (sweet potatoes with golden flesh) (I used 8 long and skinny ones that I picked up from the Union Square Greenmarket) , peeled and cut into half-moons, 1/4" thick
- 2 small heads mustard greens, washed, dried, and sliced into 2" long ribbons (cut down the length of the rib and then slice into thin ribbons cross-wise)
- 1.5" ginger, peeled and thinly julienned
- 4 shallots (or 1/2 large red onion), finely chopped
- salt to taste (approx. 1 tsp)
- lal mirchi (red chilli powder) to taste (mine is very spicy, so I probably used no more than 1/4 tsp)
- about 2 tbsp olive oil

Heat olive oil in a large sauté pan or wok on medium high until hot. Add shallots and ginger and sauté until soft, or for about two minutes. Add yams, salt and red chilli powder, and sauté until the yams are half-cooked, or for about seven or eight minutes. Add mustard greens and continue sautéeing; the water that leaches out from the greens will help to partially steam-cook the yams. Turn off heat in about seven minutes, when the yams are cooked through but not mushy and the greens are completely wilted.

This can be served hot or eaten cold as leftovers, too.

I used purple mustard greens (like these) that I picked up at the Union Square Greenmarket.