Winter Greens with Sweet Potato & MushroomWinter Greens with Sweet Potato & Mushroom
Winter Greens with Sweet Potato & Mushroom
Winter Greens with Sweet Potato & Mushroom
Get your green on with flavorful leafy greens sautéed and seasoned simply.
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Recipe - Downers Grove, IL
Winter Greens with Sweet Potato & Mushroom
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
  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil; set aside.
  2. 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.
  3. Remove and discard stems and ribs from Swiss chard and beet greens. Cut leaves into ½-inch strips.
  4. 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.
  5. 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.
  6. 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
8 oz. sweet potato, peeled and cut into ½-inch cubes
Sweet Potatoes
Sweet Potatoes - 1.25 Pound
$1.61 avg/ea$1.29/lb
2 Tbsp. Fresh Thyme extra-virgin olive oil, divided
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 17 Ounce
$7.99$0.47/oz
1/4 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
¼ tsp. Fresh Thyme ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
1 bunch Swiss chard
Organic Green Chard
Organic Green Chard - 1 Each
$2.99
1 bunch beet greens
Organic Bunched Red Beets
Organic Bunched Red Beets - 1 Each
$1.99
6 oz. shiitake mushrooms, stems removed
Highline Organic Shiitake Mushrooms
Highline Organic Shiitake Mushrooms - 4 Ounce
Sale
$2.99 was $3.99$0.75/oz
2 large shallots, thinly sliced
Organic Shallots
Organic Shallots - 8 Ounce
$3.99$0.50/oz
3 cloves garlic, minced
Garlic
Garlic - 1 Each
$0.69
¼ tsp. crushed red pepper
Mccormick Crushed Red Pepper
Mccormick Crushed Red Pepper - 1.5 Ounce
$3.69$2.46/oz
Parmigiano-Reggiano cheese, optional
Not Available

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

  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil; set aside.
  2. 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.
  3. Remove and discard stems and ribs from Swiss chard and beet greens. Cut leaves into ½-inch strips.
  4. 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.
  5. 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.
  6. Stir in sweet potato. Transfer mixture to a serving dish and sprinkle with cheese, if desired.