Adapted from epiciurious.com, recipe by Chef Traci Des Jardins of San Francisco’s Jardiniere.
Makes 10 servings
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
Preheat oven to 400° F.
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.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sautéuntil 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 sautÈ, stirring occasionally, until wilted, about 5 minutes. Lower the heat and cook until tender. Add the sweet potatoes and apples and continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper and serve.