Thursday, January 24, 2013

Sweet Potatoes, Apples and Braising Greens

Sweet Potatoes, Apples, and Braising GreensFor those of you who have never cooked swiss chard before, you can use it like you would use spinach. Wash well and remove the stems. The greens cook down a lot. I think the recipe below would make a great side dish for a pork tenderloin.

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 fuji apples
6 cups loosely packed swiss chard, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

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