COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES
Steps:
- 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.
- 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.
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Abf Sd
[email protected]This is a great recipe for a potluck or holiday dinner. It's easy to make ahead of time and it always a crowd-pleaser.
Jakemaa Malik
[email protected]I'm not sure what went wrong, but my collard greens turned out bitter. I think I might have overcooked them.
postalheartrage
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The collard greens are so flavorful and the roasted vegetables are a perfect complement.
Adebola Adeyeri
[email protected]I'm not a fan of turnips, but I really enjoyed them in this recipe. They were roasted to perfection and had a slightly sweet flavor.
Uzzol Hasan
[email protected]This is a great recipe for a healthy side dish. The collard greens are packed with nutrients and the roasted vegetables add a nice touch of flavor.
MD Jamilur Raza
[email protected]I've made this recipe several times and it's always a hit. My family loves the combination of collard greens, turnips, and sweet potatoes.
Mian Nomi
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Branson Muteba
[email protected]These collard greens were a bit too spicy for my taste, but I think that's because I used too much cayenne pepper. Next time I'll use less.
make up queen
[email protected]I'm not a huge fan of collard greens, but this recipe changed my mind. The roasted garlic and peanuts really add a nice flavor.
Abbasi Nasi
[email protected]This is my go-to recipe for collard greens. It's so easy to make and always a crowd-pleaser.
Habib Awan
[email protected]I love this recipe because it's so versatile. I've made it with different types of greens, roots, and nuts, and it always turns out delicious.
Julie Essen
[email protected]These collard greens were a hit at my dinner party! The flavors of the garlic, peanuts, turnips, and sweet potatoes all came together perfectly. Even my picky eaters loved them!