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Chicken, Collard Green and Yam Stew

INGREDIENTS

2 tablespoons vegetable oil, coarse salt and fresh ground pepper
2 boneless, skinless chicken breasts (8 ounces each)
1 onion, chopped
1 stalk celery, diced
1/4 cup apple cider vinegar
1 pound yams or sweet potatoes, peeled and diced
2 cups coarsely chopped collard greens
4 cups low-sodium chicken stock
1 1/2 cups cooked brown rice

DIRECTIONS

In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside. Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes. Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.

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Recipes

Celery Root and Apple Slaw

INGREDIENTS

1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
1/4 cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

DIRECTIONS

Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

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Recipes

Apple, Celery Root and Yam Hash

INGREDIENTS

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold, white, blue or red potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion or 2 leeks or 4 shallots, diced
2 small firm, apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

DIRECTIONS

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

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