Ingredients
- 6 cups loosely packed collard greens, finely chopped
- 4 medium sweet potatoes, peeled and cut into 1 inch cubes
- 3 medium baking apples, such as Granny Smith, cut into quarters
- 2 tbsps. brown sugar
- 3 tbsps. butter, divided
- 3 tsps. salt, divided
- 3 tsps. pepper, divided
- 1 tsp. chili powder
- 1 tsp. cinnamon
- 1/4 cup fresh parsley, chopped
Directions
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and spray with nonstick spray. In a large bowl toss together chopped potatoes, 1 tsp salt, 1 tsp pepper & chili powder
- Lay potatoes in a single layer on the baking sheet. Bake for 30-40 minutes or until potatoes are tender and browned. In a medium skillet melt 1 tbsp. butter. Add apples, cinnamon and brown sugar and caramelize until apples are tender and golden brown, about 15-20 minutes .In a heavy large pot combine remaining butter and 3-4 tablespoons of water, add in collard greens with remaining salt and pepper.
- Sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to medium low and add in sweet potatoes and apples .Continue cooking, stirring occasionally until warmed through, 3-4 minutes. Stir in parsley. Serve and Enjoy!