LockedUlcer Friendly

Boiled Yams with Mild Spinach Sauce

Name: Boiled Yams with Mild Spinach Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: For the Yams:; 4 medium yam slices; 4 cups water; A pinch of salt; For the Mild Spinach Sauce:; 2 cups fresh spinach leaves; 1 tbsp olive oil or coconut oil; 1 small onion; 1 medium tomato; 1/4 tsp grated ginger; A pinch of salt

Boiled yam chunks served with a light, mildly seasoned spinach and tomato sauce — a filling, low-spice meal for a settled stomach.

Servings

3 servings

Prep

10 min

Cook

25 min

Boiled yam is about as no-fuss as a starch gets, and pairing it with a barely-seasoned spinach sauce keeps the whole plate calm and filling without tipping into anything spicy.

The sauce is where this recipe earns its ulcer-friendly label — the tomato is cooked down gently rather than left raw and sharp, the onion is optional, and the ginger appears in a soothing, background amount rather than for heat. Spinach wilts into the sauce in just a couple of minutes, keeping its color without turning the dish heavy. Yam itself is a mild starch that many people find easier to sit with than more processed carbohydrates.

Spoon the sauce over the yam or serve it on the side, whichever feels more manageable that day.

Ingredients

For the Yams:
4 medium yam slices — peeled and cut into chunks
4 cups water
A pinch of salt — optional
For the Mild Spinach Sauce:
2 cups fresh spinach leaves — washed and chopped
1 tbsp olive oil or coconut oil
1 small onion — optional – skip if sensitive
1 medium tomato — peeled, deseeded, blended or finely chopped – optional for mild flavor
1/4 tsp grated ginger — optional, soothing
A pinch of salt — optional

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