I got some mystery greens in this box! I am going to assume they are collard greens because that’s what they look like to me. I made something like this before and it was a big hit so I figured I’d do it again. I’m not vegan but some of the things I make are so I like to point that out to anyone who is.
I adapted this recipe from someone who adapted this recipe. It’s like playing a game of telephone but I think the results are better.
Adapted from Cook Local
- 1 small kabocha squash
- 2 shallots, minced
- 1 teaspoon cooking oil
- 3 Tablespoon balsamic vinegar
- 3 Tablespoon olive oil
- 1 teaspoon salt
- 2 cloves of garlic, minced
- 1 large bunch of kale, chopped
- 1 large bunch of greens (collard or mystery greens will do), chopped
- Preheat the oven to 425.
- Cut the Kabocha squash in half and scoop out the seeds. You can reserve the seeds and roast them. You can either peel the squash or leave the skin on, it’s up to you and it’s mostly a matter of aesthetics.
- Cut the squash into chunks.
- Mix the squash with the balsamic vinegar, oil, and salt and spread out evenly on a baking sheet. Put on center rack in the preheated oven and roast for 30 minutes.
- Meanwhile, sauté the shallots in the 1 tsp of oil over low heat, stirring regularly. Your goal is to caramelize the shallots and get them slightly crispy.
- Remove the shallots with a slotted spoon and drain on a paper towel.
- Remove the squash from the oven when tender and set aside.
- Heat olive oil in a large pan over medium heat, sauté the garlic for 2 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 the kale, mix, and serve, topped with the caramelized shallots.