Sweet Potatoes, Apples, and Braising Greens

• 4 sweet potatoes
• 8 Tbsp unsalted butter or olive oil
• 1 - 2 tsp fine sea salt
• 2 tsp freshly ground black pepper
• 3 medium baking apples 
• 6 cups loosely packed greens such as kale, chard, or collard greens
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

1. Preheat oven to 400°F and prepare your vegetables. Peel and cut sweet potatoes lengthwise into quarters, then cut crosswise into 1/8-inch slices. Peel and core your apples, cutting each into quarters. Remove the stems from your leafy greens and tear leaves into 2-inch strips.

2. On foil-lined baking sheet, toss sweet potato slices with 3 tablespoons melted butter or olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

3. In heavy medium skillet over moderate heat, melt 3 tablespoons butter olive. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

4. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter or olive oil and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining salt to taste, and 1 1/2 teaspoon pepper. Serve hot.