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Sweet Potato, Apple and Braising Greens

Preheat oven to 400°F.


4 medium sweet potatoes, peeled and cut into 1/8-inch slices

6 T butter

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

3 medium apples peeled, cored, and diced

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

1/8 tsp nutmeg

On a baking sheet, toss potato slices with 3T melted butter, 1 tsp salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes.

In large heavy pot melt remaining 3T butter over moderate heat. Add apples and sauté until slightly tender, about 10 minutes. Remove apples and set aside. Add greens to pot with 2-3 T water and cook until wilted, about 3 to 5 minutes. Lower heat to low and return apples and add sweet potatoes. Add nutmeg, continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley. Add salt and pepper to taste. Serve hot.

Serves 10.  Recipe provided by Kate Ruby, Manager, Farmer's Market at St. Stephens Episcopal Church