Salt-and-pepper yams with Swiss chard from Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop (page 131) by Ratha Chaupoly and Ben Daitz and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chili-soy mayo; Holy pickled carrots; Pickled green apples; Pickled bean sprouts; Pickled daikon; Pickled Asian pears; Pickled red cabbage; Pickled trotters; Pickled watermelon rind; Pickled long beans; Pickled daikon and celery root; Pickled Kirbies; Spicy pickled Kirbies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach, beet greens, kale, mustard greens, or collard greens for Swiss chard.

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