Roasted Kabocha squash with Kale. Roasted squash in balsamic vinegar, sauteed kale with garlic, topped with shallots. YUM. Should be in a restaurant. I could charge $15/plate....
1 sm kabocha squash
2 shallots minced
1 tsp oil/butter
3 tbsp balsamic vinegar
3 tbsp grapeseed oil (I used olive)
1 tsp salt
2 cloves garlic, minced
1 large bunch of kale, chopped (I left the leaves whole)
(1 small bunch of collard greens)
Preheat oven to 425. Cut squash in half and scoop out seeds. Cut squash into chunks, leaving the skin on. Mix the squash with balsamic vinegar, oil and salt. Roast for 30-40 minutes, stirring occasionally, or until the squash is soft when poked.
Meanwhile, saute the shallots in the butter/oil over low heat stirring regularly. (The goal is to caramelize the shallots and get them slightly crispy.) Remove, and place on paper towel to drain.
Remove squash from oven when tender and set aside. In a large pan over medium heat, saute the garlic for two minutes or until very fragrant.
Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
Add squash to kale, mix, serve topped with shallots. YUM!
