Sweet Potatoes, Apples, and Braising Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. Ingredients:
4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices |
5 tablespoons unsalted butter, plus 3 tablespoons melted |
1 tablespoon fine sea salt |
2 teaspoons freshly ground black pepper |
3 medium baking apples, such as sierra beauty or granny smith, peeled, cored, and cut into quarters |
6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips |
1/4 cup loosely packed fresh parsley leaves, coarsely chopped |
Directions:
1. Preheat oven to 400°F.
2. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
3. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
4. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
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