Sauteed Spinach and Yams

Name: Sauteed Spinach and Yams
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Flavor infused olive oil (I used Tuscan Herb); 1 large Yam, cut into cubes; 1 marsala wine or whatever wine is sitting on the counter next to your stove; 2 tbsp Butter or margarine; 3 oz Fresh spinach (about a handful or 2); 1 Flavor infused Balsamic vinegar (I used blackberry ginger); 1 pinch sea salt (I used black truffle sea salt)

shelzz66 @cook_3832801

Staples, Minnesota

Surprisingly tasty!

shelzz66 @cook_3832801

Staples, Minnesota

Surprisingly tasty!

Saved

Ingredients

20 mins

4 servings

2 tbspFlavor infused olive oil (I used Tuscan Herb)
1 largeYam, cut into cubes
1marsala wine or whatever wine is sitting on the counter next to your stove
2 tbspButter or margarine
3 ozFresh spinach (about a handful or 2)
1Flavor infused Balsamic vinegar (I used blackberry ginger)
1 pinchsea salt (I used black truffle sea salt)

Saved

Steps

20 mins

1

Heat a large pan and drizzle with olive oil. Add the cubed yams.
2

Add some wine to the pan. Stir to coat the yams.
3

Keep cooking the yams, they seem to take a little bit to soften. Add 1 tbsp butter/margarine and stir to coat yams.
4

The yams still need to soften so repeat step 4.
5

Perhaps, with all that wine on your counter, you might as well have a glass while the yams get soft.
6

Once the yams are softened to your liking, add a couple handfuls of fresh spinach. Coat the mixture with the balsamic vinegar and a pinch of sea salt and stir until spinach wilts.
7

Serve and enjoy!