Winter Greens with Sweet Potato & Mushroom
Get your green on with flavorful leafy greens sautéed and seasoned simply.
Recipe - Downers Grove, IL
Winter Greens with Sweet Potato & Mushroom
Prep Time25 Minutes
Servings6
Cook Time35 Minutes
Ingredients
8 oz. sweet potato, peeled and cut into ½-inch cubes
2 Tbsp. Fresh Thyme extra-virgin olive oil, divided
1/4 tsp. Fresh Thyme fine sea salt
¼ tsp. Fresh Thyme ground black pepper
1 bunch Swiss chard
1 bunch beet greens
6 oz. shiitake mushrooms, stems removed
2 large shallots, thinly sliced
3 cloves garlic, minced
¼ tsp. crushed red pepper
Parmigiano-Reggiano cheese, optional
Directions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil; set aside.
- In a medium bowl, combine sweet potato, 1 Tbsp. oil, salt, and black pepper; toss until coated. Spread sweet potatoes on baking sheet. Roast 25 minutes or until tender, stirring once halfway through.
- Remove and discard stems and ribs from Swiss chard and beet greens. Cut leaves into ½-inch strips.
- In a large skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add mushrooms and shallots; cook for 5 minutes or until tender, stirring occasionally. Add garlic and red pepper. Cook and stir for 30 seconds.
- Add greens to skillet, one-third at a time, cooking until slightly wilted before adding more. Cook greens for 5 minutes more or until tender, stirring occasionally. Remove from heat.
- Stir in sweet potato. Transfer mixture to a serving dish and sprinkle with cheese, if desired.
Nutritional Information
Each serving contains: 105 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 269 mg sodium, 14 g carbohydrates, 4 g fiber, 4 g sugar, 3 g protein. Daily values: 169% vitamin A, 19% vitamin C, 6% calcium, 12% iron
25 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Sweet Potatoes - 1.25 Pound
Sale
$1.24 avg/ea was $1.61 avg/ea$0.99/lb
Fresh Thyme Extra Virgin Olive Oil - 17 Ounce
$7.99$0.47/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Organic Green Chard - 1 Each
$2.99
Organic Bunched Red Beets - 1 Each
$2.99
Highline Organic Shiitake Mushrooms - 4 Ounce
$3.99$1.00/oz
Organic Shallots - 8 Ounce
$3.99$0.50/oz
Garlic - 1 Each
$0.69
Mccormick Crushed Red Pepper - 1.5 Ounce
$3.69$2.46/oz
Imported Hand-wrapped Parmigiano Reggiano - 1 Pound
$19.99/lb$19.99/lb
Nutritional Information
Each serving contains: 105 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 269 mg sodium, 14 g carbohydrates, 4 g fiber, 4 g sugar, 3 g protein. Daily values: 169% vitamin A, 19% vitamin C, 6% calcium, 12% iron
Directions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil; set aside.
- In a medium bowl, combine sweet potato, 1 Tbsp. oil, salt, and black pepper; toss until coated. Spread sweet potatoes on baking sheet. Roast 25 minutes or until tender, stirring once halfway through.
- Remove and discard stems and ribs from Swiss chard and beet greens. Cut leaves into ½-inch strips.
- In a large skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add mushrooms and shallots; cook for 5 minutes or until tender, stirring occasionally. Add garlic and red pepper. Cook and stir for 30 seconds.
- Add greens to skillet, one-third at a time, cooking until slightly wilted before adding more. Cook greens for 5 minutes more or until tender, stirring occasionally. Remove from heat.
- Stir in sweet potato. Transfer mixture to a serving dish and sprinkle with cheese, if desired.