Name: Sweet Potatoes, Apples, and Braising Greens
Yield: Makes 10 servings
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

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Sweet Potatoes, Apples, and Braising GreensPatrick Decker

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.

Recipe information

Yield
Makes 10 servings

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

Preparation

Step 1
Preheat oven to 400°F.
Step 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.
Step 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.
Step 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.

TagsSweet Potato Potato Root Vegetable Vegetable Apple Fruit Collard Greens Leafy Greens Kale Swiss Chard Side Dinner Gluten Free Nut Free Vegetarian Easy Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes