butternut squash with kale and swiss chard
SERVES 2
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
2 cups large-diced seeded peeled butternut squash
1 tablespoon extra-virgin olive oil
1 bunch kale, stemmed, leaves cut into 1-inch ribbons
1 bunch Swiss chard, stemmed, leaves cut into 1-inch ribbons
3 tablespoons clarified butter, ghee, or coconut oil
1 clove garlic, minced
¼ cup raw sliced almonds
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
We’ve already said you can put a fried egg on anything, and this dish is no exception. If you have leftovers, this makes a quick, delicious breakfast. Just reheat your veggies in a pan or the microwave, slide a few fried eggs over the top, and serve.
PREHEAT the oven to 425°F. Line a baking sheet with parchment paper.
IN a large bowl, toss or mix the butternut squash with the olive oil until well coated. Place the squash on the prepared baking sheet and roast for 45 to 50 minutes, until fork-tender.
ABOUT 15 minutes before the squash is done, bring 2 cups of water to a boil in a large pot. Place a colander or steamer inside the pot. Add the kale and Swiss chard, cover, and steam until the kale is tender but not soft, 3 to 5 minutes. Remove the kale and chard from the pot and set aside. Drain the pot and wipe it out.
PLACE the same pot over medium heat, add the cooking fat, and swirl to coat the bottom. When the fat is hot, add the garlic and almonds and stir until the garlic is aromatic, about 1 minute. Raise the heat to high and add the steamed kale and Swiss chard. Toss for 20 to 30 seconds to combine, then remove from the heat and transfer everything from the pot to a serving dish.
COMBINE the roasted butternut squash with the kale and chard mixture. Add the chili powder, salt, and pepper, toss to combine, and serve immediately.
✪ STEMMING GREENS To remove the stems from kale and other hearty greens, hold the stem with one hand and place the pointer finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. (It’s the same technique you use to remove rosemary or thyme leaves.) If you’re having a hard time with this technique, or if your greens are too soft for this to work well, lay the leaf upside down on a cutting board and use a paring knife to cut the leaf free along both sides of the stem.
MAKE IT A MEAL: Add some cooked chicken sausage, ground beef, or roasted chicken just before serving to make a complete meal, or serve it alongside Perfect Oven-Baked Salmon or Grilled Coconut-Curry Chicken.
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