Lemon Collards & Sweet Potatoes with Grilled Ribeye

Grilled Peppered Ribeye, Ribeye Au Poivre, Sauteed Lemon Collards, Rosemary Sweet Potatoes, Herb Sweet Potatoes,

Lemon Collards & Sweet Potatoes with Grilled Ribeye
 
Try this down home recipe for Lemon Collards & Sweet Potatoes with Grilled Ribeye!
Ingredients
For the Sweet Potatoes:
  • 1 peeled sweet potato thinly sliced
  • 1 tablespoon of fresh rosemary leaves
  • 3 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Lemon Collards:
  • 1 tablespoons of olive oil
  • 2 finely minced cloves of garlic
  • ⅓ cup of finely diced sweet onions
  • ¾ cup of cherry tomatoes cut in half
  • juice of 1 lemon
  • 1 bunch of collards sliced thing
  • Kosher salt and fresh cracked pepper to taste
For the Ribeye:
  • 12 ounce ribeye steak
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Potatoes: Place sliced sweet potatoes on a sheet pan lined with parchment paper. Mix in rosemary salt and pepper and drizzle with olive oil. Roast in the oven on 400° for 15 to 20 minutes. Once cooked remove from the oven and set aside.
  2. Collards: Put a large saute pan on high heat with 1 tablespoon of olive oil and caramelize garlic and onions. Once brown add in tomatoes and saute for 2 to 3 minutes. Next add in the collards and cook fora 2 minutes. Squeeze in lemon juice, adjust the seasonings with salt and pepper and keep warm.
  3. Ribeye: Season both sides of the ribeye very well with salt and pepper and place on a hot grill (450° to 550°) for 3 to 4 minutes on each side to achieve a medium-rare internal temperature. Once cooked remove from the heat and slice up.
  4. To Plate: Lay down the potatoes with the collards on top and fan out the sliced meat on top of the collards.

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