Image By Boston Organics 4 sweet potatoes8 Tbsp unsalted butter1 tablespoon fine sea salt2 teaspoons freshly ground black pepper3 medium baking apples 6 cups loosely packed greens such as kale, chard, or collard greens
1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400F and prepare your vegetables. Peel and cut sweet potatoes lengthwise into quarters, then cut crosswise into 1/8-inch slices. Peel and core your apples, cutting each into quarters. Remove the stems from your leafy greens and tear leaves into 2-inch strips.
On foil-lined baking sheet, toss sweet potato slices with 3 Tbsp melted butter, 1 tsp salt, and 1/2 tsp pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 Tbsp butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 Tbso butter and 3 Tbsp 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 tsp salt, and 1 1/2 tsp pepper. Serve hot.
Tested and Approved by Boston Organics (Brittany Roberts)
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This recipe was most recently featured in
Boston Organics Newsletter No. 41 of 2014.