Elephant yam greens are rich in vitamins A and C. The juicy greens and stalk make a great 'pale bhaji'. Blanch the greens once before cooking. That is, put them in boiling salt water for 3-5 seconds, then strain and run it under cold water. Then cook these greens. Our favorite recipe is a simple sautée with soy sauce, garlic, ginger, sesame oil, onion, and some curry leaves.