Name: Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: to 8 servings
Ingredients: 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; 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

Directions

Watch how to make this recipe.

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.
Add the turnips and simmer for about 20 minutes.
Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.

Japanese Sweet Potatoes:

Yield: 8 to 10 servings

Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
Transfer potatoes to a covered bowl.
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.
Serve warm.

This recipe has been updated and may differ from what was originally published or broadcast.

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

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