Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes

Deselect All

2 ounces olive oil

6 ounces butter 

2 onions, peeled and sliced 

2 large bunches collards, washed, stemmed and chopped 

2 bunches baby turnips 

1 cup Virginia peanuts, roasted and crushed 

2 tablespoons minced Fresno chiles

1 tablespoon pureed roasted garlic

Japanese Sweet Potatoes, recipe follows

Japanese Sweet Potatoes:

8 small Japanese sweet potatoes, cut in half lengthwise

2 ounces butter, melted 

Sea salt 

4 baby cucumbers, cut in half, seeded and minced 

2 tablespoons rice vinegar 

1 tablespoon maple syrup 

1 teaspoon grated fresh ginger 

1/4 teaspoon cayenne pepper