This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　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 baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters

　　6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips

　　1/4 cup loosely packed fresh parsley leaves, coarsely chopped

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

　　

Step 3

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

　　

Step 4

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.