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Place the yuca chunks in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–25 minutes, until the yuca is completely tender and a fork slides through without resistance.
While the yuca cooks, warm the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and set aside.
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