Boiled Yams with Mild Spinach Sauce
Boiled yam chunks served with a light, mildly seasoned spinach and tomato sauce — a filling, low-spice meal for a settled stomach.
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
Instructions
- 1Place yam chunks in a pot with water and a little salt (if using).
- 2Boil for 15–20 minutes until tender. Drain and set aside.
- 3For the sauce, heat olive or coconut oil in a pan.
- 4Add onion (if using) and sauté gently until soft.
- 5Add blended tomato and cook for 5 minutes on low heat until mild.
- 6Stir in spinach and ginger. Cook for 2–3 minutes until wilted but still green.
- 7Season lightly with salt if desired.
- 8Serve boiled yams with mild spinach sauce on top or on the side.