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Lilly’s Table

 
 
Easy Runny Eggs
© 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

from Eggs, Greens, Apples & Potatoes, the Week of October 7, 2012.
View the previous recipe for this meal.

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.