Sweet Potatoes, Apples, and Braising Greens

Ingredients

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8 inch slices
• 3 tablespoons olive oil
• 2 tablespoons butter
• Sea salt
• Freshly ground black pepper
• 3 medium baking apples, chopped into 1 inch squares
• 2 large shallots
• 2 cloves garlic, minced
• 1 tbs ginger minced, or 1/2 tsp dry
• 6 cups loosely packed braising greens such as kale, chard, rapini or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Directions

• Preheat oven to 400 degrees F.
• On foil-lined baking sheet, toss potato slices with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Bake until cooked through and slightly caramelized, about 25-30 minutes. Keep warm.
• While roasting potatoes, melt 1 tablespoon butter in heavy large pot.
• Add apples, garlic, shallots, ginger and sauté until tender and golden brown, about 15 minutes.
• Remove apples and place in a bowl.
• In the pot, combine 1 tablespoon butter and 3 tablespoons water.
• Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.
• Lower heat and add sweet potatoes and apples.
• Continue cooking, stirring occasionally, until warmed through, 4 - 5 minutes.
• Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper.
• Serve hot.