potato pudding

Baked Sweet Potatoes with Apples & Braising Greens

4 medium sweet potatoes, cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
4 tablespoons unsalted butter, 2 melted
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 Granny Smith Apples cored, and cut into quarters
6 cups loosely packed braising greens such as kale, chard, tender, or collard greens, stems removed and torn into 2-inch strips
¼ cup chopped parsley

Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 2 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In medium skillet over moderate heat, melt 2 tablespoons 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 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.

-Pauline Thiessen, Produce Manager

 

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