Yams, Apples, and Braised Greens
BATON ROUGE, La. (WAFB) - Various greens have always been an important southern staple. These greens tend to grow in poor soil and are often found growing along a roadside or in a hilly, rocky place where little else grows. Many people complain that these greens are tough to wash, so they wrap them in a pillowcase and toss them in the clothes washer. That’s what I call down-home Southern food!
Prep Time: 1 Hour
Yields: 10 Servings
4 medium Louisiana yams, peeled, cut lengthwise into quarters, then crosswise into (⅛-inch) slices
3 medium baking apples (such as Sierra Beauty or Granny Smith), peeled, cored and quartered
6 cups loosely packed greens (such as chard or collard greens), stemmed and torn into (2-inch) strips
3 tbsps unsalted butter, melted
3 tsps salt, divided
1½ tsps black pepper, divided
5 tbsps unsalted butter, divided
3 tbsps water
2 tbsps sliced garlic
¼ cup loosely packed parsley leaves, coarsely chopped
Preheat oven to 400°F. In a large mixing bowl, toss yam slices with 3 tablespoons melted butter, 1 teaspoon salt and ½ teaspoon black pepper. Place yams on a baking sheet lined with foil and bake 20 minutes or until cooked through and slightly caramelized. Remove from oven and keep warm. In a large heavy-bottomed skillet over medium-high heat, melt 3 tablespoons butter. Add apples and sauté 15 minutes or until tender and golden brown. Remove from heat and keep warm. In a large heavy-bottomed saucepot over medium-high heat, combine remaining 2 tablespoons butter and water. Add sliced garlic and greens and sauté 5 minutes or until wilted, stirring occasionally. Reduce heat to medium-low and add sweet potatoes and apples. Continue cooking 3–4 minutes, stirring occasionally, until warmed through. Stir in parsley, remaining 2 teaspoons salt and 1½ teaspoons pepper. Serve hot.
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