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