Collard Greens Roasted with Garlic Peanuts Turnips and Sweet Potatoes

Ingredients

• 2 ounces olive oil
• 6 ounces butter
• 2 onions, peeled and sliced
• 2 large bunches collards, washed, stemmed and chopped
• 2 bunches baby turnips
• 1 cup Virginia peanuts, roasted and crushed
• 2 tablespoons minced Fresno chiles
• 1 tablespoon pureed roasted garlic
• Japanese Sweet Potatoes, recipe follows
• 8 small Japanese sweet potatoes, cut in half lengthwise
• 2 ounces butter, melted
• Sea salt
• 4 baby cucumbers, cut in half, seeded and minced
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon cayenne pepper

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