Braised food

Yams, apples and braised green vegetables

BATON ROUGE, Louisiana (WAFB) – Varied greens have always been a southern staple. These greens tend to grow in poor soil and often grow along a road or in a hilly, rocky area where few others grow. Many people complain that these green vegetables are difficult to wash, so they wrap them in a pillowcase and throw them in the washer. I call this southern home food!

Preparation time: 1 hour

Yields: 10 servings


4 medium Louisiana yams, peeled, quartered lengthwise, then crosswise into ⅛ inch slices

3 medium cooking apples (such as Sierra Beauty or Granny Smith), peeled, seeded and quartered

6 cups loosely packed greens (such as Swiss chard or collard greens), hulled and torn into 2-inch strips

3 tablespoons unsalted butter, melted

3 tbsp. salt, divided

1½ tsp. black pepper, divided

5 tablespoons unsalted butter, divided

3 tablespoons of water

2 tablespoons minced garlic

¼ cup loosely packed parsley leaves, roughly chopped


Preheat the oven to 400 ° F. In a large bowl, combine the yam slices with 3 tablespoons of melted butter, 1 teaspoon of salt and ½ teaspoon of black pepper. Place the yams on a foil-lined baking sheet and bake for 20 minutes or until cooked through and lightly caramelized. Take out of the oven and keep warm. In a large, heavy-bottomed skillet over medium-high heat, melt 3 tablespoons of the butter. Add apples and sauté 15 minutes or until tender and golden. Remove from heat and keep warm. In a large, heavy-based saucepan over medium-high heat, combine the remaining 2 tablespoons of butter and water. Add the garlic and sliced ​​greens and sauté 5 minutes or until softened, stirring occasionally. Reduce the heat to medium-low and add the sweet potatoes and apples. Continue cooking, 3 to 4 minutes, stirring occasionally, until heated through. Stir in the parsley, the remaining 2 teaspoons of salt and 1½ teaspoons of pepper. Serve hot.

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