Roasted Sweet Potatoes with Collard Butter

COLLARD BUTTER

4 cups water

2½ teaspoons fine sea salt

(divided use)

2 collard green leaves 1 pound (4 sticks) unsalted butter, at room temperature

SWEET POTATOES

4 (12-ounce) sweet potatoes 4 tablespoons collard butter Freshly grated nutmeg 1 teaspoon fine sea salt ½ teaspoon freshly ground

black pepper

1½ cups (1 ounce) tender, small greens, such as baby arugula, curly mustard greens, watercress or a lettuce or spring salad mix 2 tablespoons extra-virgin

olive oil

1 tablespoon aged red wine

vinegar

Instructions: Make the butter: In a large bowl, make an ice bath with water and ice.

In a medium saucepan over high heat, bring the 4 cups of water and 2 teaspoons of the salt to a boil. Add the collard green leaves and cook until bright green and just softened, about 2 minutes. Transfer to the ice bath and let cool for 10 minutes.

Drain the collards and pat dry with paper towels. Transfer

the leaves to a food processor and process into small pieces. Add the butter and the remaining ½ teaspoon salt and process until smooth, 1 to 2 minutes. The butter will be soft but will become firm as it cools. Refrigerate until ready to use; you should get about 2 cups of the compound butter.

Make the sweet potatoes: Position a baking rack in the middle of the oven and preheat to 350 degrees. Lightly grease a rimmed baking sheet.

Place the sweet potatoes on the baking sheet and bake for 30 to 45 minutes, until tender. Transfer to a wire rack and let stand for about 10 minutes.

Cut the sweet potatoes in half lengthwise and place 1 generous tablespoon collard butter atop each potato. Season the potatoes with the nutmeg, salt and pepper.

In a medium bowl, toss the greens with the oil and vinegar. Top the potatoes with the dressed greens and serve.

Nutrition: calories: 465; total fat: 18 g; saturated fat: 8 g; cholesterol: 30 mg; sodium: 767 mg; carbohydrates: 70 g; dietary fiber: 11 g; sugars: 15 g; protein: 6 g Adapted from “Soul: A Chef’s Culinary Evolution in 150 Recipes” by Todd Richards (Oxmoor House, 2018)