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Lilly’s Table

 
 
© Lillys-Table.com Photo of Greens, Apples & Roasted Potatoes
 

Tags: Gluten-Free Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Greens, Apples & Roasted Potatoes

 

While your potatoes roast the rest of the dish is prepared and everything is tossed together at the end for an easy farm share side.

Ingredients

  • 1½ cup potatoes, two big handfuls of tiny potatoes
  • 1 tablespoon olive oil
  • 1 onion, cut into strips
  • 1 apple, cored and cut into paper-thin slices
  • 1 bunch greens, kale, collards, chard or spinach
  • 2 pinches salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375. Wash & scrub the potatoes well. Cut into halves or quarters so that they are relatively similar in size. Toss with a splash of olive oil on a baking sheet and a pinch of salt & pepper. Bake for about 20 minutes, more or less, tossing periodically.

In a skillet over medium heat, warm the remaining olive oil. Toss in the onion slices, breaking apart and saute for 5-10 minutes until they are almost tender.

Add the sliced apples and saute lightly for about 2 minutes until they are just softening.

Wash the greens well. Stack them up and roll like a cigar. Thinly slice into strips. Toss the strips in with the onions and saute until wilted and tender.

When the potatoes are done roasting, toss with the vegetables and serve immediately.