Sweet potatoes + collard greens

When I get lazy or busy, one of the first things that gets left behind are fresh foods. Forget going to the grocery store or planning a menu with everything before it starts to turn to the dark side and smell.

Actually, make that several meals. As a single girl cooking for one or two at a time, my trips to the farmer's market leave me with a lot of food. Those big bunches of parsley and cilantro and basil that smell so good end up sagging and turning brown in my refrigerator. I swear I put parsley on everything I ate for a week and still had a bundle sadly going to ruin.

Enter this delicious meal. It's rather quick, super easy and healthy, and perfect for lunches and freezing.

Sweet potatoes & collard greens

4 medium sweet potatoes, each cut into 6-8 pieces
1-2 Tbsp vegetable oil
5 Tbsp butter
1 Tbsp sea salt
2 tsp pepper
3 medium apples
6 cups loosely packed collard greens
1/4 cup loosely packed parsley, chopped

Preheat oven to 400 degrees. Toss potatoes with vegetable oil, 1 tsp salt and 1/2 tsp pepper. Bake until potatoes are cooked and caramelized (about 20 minutes).

In a skillet over medium heat, melt butter. Add apples and saute about 15 minutes or until soft.

Put 2 Tbsp butter and 3 Tbsp water into a large pot. Add greens and saute (about 5 minutes). Decrease the heat and add potatoes and apples. Cook for a few minutes and stir in parsley and remaining salt and pepper.

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