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Recipe courtesy of Jonathan Waxman

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

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 40 min
  • Yield: to 8 servings
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Japanese Sweet Potatoes:


  1. Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
  2. Add the turnips and simmer for about 20 minutes.
  3. Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
  4. Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.

Japanese Sweet Potatoes:

Yield: 8 to 10 servings
  1. Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
  2. Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
  3. Transfer potatoes to a covered bowl.
  4. Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
  5. Serve warm.
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