Heart shaped yam leaves are mild in flavor with a similar taste to spinach. They are rich in vitamins A & C as well as riboflavin, fiber and iron, a popular green in Asian cultures.
To preserve the nutritional content of yam leaves, eat raw or slightly sautéed or steamed. They will work well in recipes where spinach or greens are required. Add to salads, sautés, curries, and stews. Commonly used in stir-fries and soups. The flavor of yam leaves pairs well with soy sauce, garlic, ginger, sesame oil, onion and tomatoes. Edible parts of yam leaves are always tender, the tender tips, leaves and leaf stems. Discard the tough main stem.
The flavor is mild enough where you won’t taste it in a tomato or spaghetti sauce, so this would be a great way to incorporate the healthy nutrients in these dark leafy greens for picky eaters. I combine it with basil and quite truly, you can’t tell you added the yam leaves.
The yam leaves are not listed in these recipes, but I go ahead and add them in when I add the basil as the last step, and cook for 5 minutes. Just chop up a handful or two of the leaves and the tender stems and stir them in.
The following is close to a marinara sauce:
If you eat meat, I recommend the following recipe:
—— (You don’t have to incorporate all of the different meats in this recipe if you don’t want to. I make this with simply 1 pound of ground meat and omit the bacon. Ground turkey works too.)——
If you are eating a low carb or paleo diet, I definitely recommend looking into Zucchini noodles in place of flour or whole wheat pasta. They are so delicious and you probably have some zucchinis in your box already!
The following article talks about the Zucchini noodles and includes pictures:
You can use a Julienne Peeler, but I prefer the zucchini noodles when I use the spiralizer. She shows both tools in her post.