Braised Yams, Onions, and Broccoli

by Brenda LangtonTastemaker in Residence The Spoonriver Cookbook

Cooking a few vegetables together can make a very simple meal perfectly delicious. Serve these vegetables with a simple grain on the side. To add more protein, combine some tempeh or tofu with the vegetables. When the garden is full of fresh herbs, try substituting some chopped herbs for the ginger. Serves 4 to 6


2 Tbsp. olive oil
2 medium onions, quartered lengthwise (leave some of the root to hold the onion quarters together)
2 yams, peeled and cut into 1/2 -inch rounds
1/2 Tbsp. chopped ginger
1 Tbsp. soy sauce
1/2 cup water 
2 cups broccoli florets


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onions and yams. Do not stir until they become golden brown on one side, about 3 to 5 minutes. 
  3. Once the onions and yams are browned on one side, stir them and add the ginger, soy sauce, and water. 
  4. Cover the pan and simmer for about 10 minutes, until the yams are tender. 
  5. Add the broccoli, cover the pan again, and cook for another 3 minutes. Check the broccoli. You should be able to just  pierce the stem with a fork, but the color should still be bright green. If the broccoli is not done, cover the pan again an check every few minutes until it is done. If all the water cooks off, simply add a little more. 


Substitute kale, green beans, or cauliflower for the broccoli.