- Water, enough to cover
- 1 pound yams-white or yellow, peeled and cut into 1 1/2-inch dice
- Olive oil
- 1 bunch fresh spinach, cleaned, tough stems discarded
- Salt and freshly ground black pepper, to taste
Bring water almost to a boil and add yams. Add a splash of olive oil and salt to taste. Simmer covered until yams are fork tender then drain them. Shortly before yams are done, place spinach leaves over yams and steam until wilted. Drizzle with olive oil, crush with a fork and season, to taste.