Sauteed Pork Patties With Yams

• 4 cups loose salad greens, turnip or chard greens, or spinach (about 5 ounces), cut into 1-inch pieces
• 4 ounces leftover bread, torn into 1/2-inch pieces
• 1 pound Italian sweet sausage patties
• 1 pound Italian hot sausage patties
• 1 tablespoon canola oil
• 6 yams, about 6 ounces each (2 1/2 pounds)
• 2 cups sweet cider

1. Bring 1/2 cup of water to a boil in a skillet.
2. Add the greens, and cook over high heat for about 1 minute, mixing until the greens are wilted.
3. Transfer the greens and their cooking liquid to a large bowl.
4. When the greens and liquid are lukewarm, add the bread pieces and mash them coarsely into the mixture until the bread is well moistened.
5. Add the sausage to the bowl, mix well and form the mixture into 6 large patties.
6. Heat the canola oil in a large saucepan.
7. When the oil is hot, saute the patties over high heat for about 3 minutes on each side.
8. Remove the patties to a plate, reserving the drippings in the pan.
9. Remove any blemishes from the yams, but do not peel them.
10. Wash the yams thoroughly under cool water, and cut each in half lengthwise.
11. Place the halves in the reserved drippings in the saucepan.
12. Arrange the patties in one layer on top of the yams, add the cider and bring it to a boil over high heat.
13. Then, reduce heat, cover and cook gently for 20 minutes.
14. Remove the pan lid halfway at this point, so the liquid in the pan can evaporate faster, and cook for another 20 minutes.
15. You should have approximately 1 1/2 cups of liquid left in the pan.
16. Serve the patties with the yams and some of the pan juices.

loose salad greens, bread, italian sweet sausage patties, patties, canola oil, yams, sweet cider

Taken from cooking.nytimes.com/recipes/4702 (may not work)