Braised Kale Winter Squash (Delicata) and Corn

[Guest guest]

I made this for lunch today, yummy! (I condensed his directions). I wanted to

try a recipe that used Delicata (my first time!) and since many have said it

tends to be on the dry side, I thought this would be a good way to keep it more

moist. Hubby doesn't like butternut squash, but the Delicata is less sweet and

more firm, like a potato, I bet he won't even know it's a squash (and I cut it

into small dice).

Jann

 

Braised Kale, Winter Squash and Corn

From " Feeding the Healthy Vegetarian Family " by Ken Haedrich

 

1 large bunch kale (1 to 1 ½ pounds)

2 T olive oil

2 medium onions, chopped

1 garlic clove, minced

½ teaspoon mild chili powder (I omitted)

8 ounces mushrooms, chopped

2 cups water

1 teaspoon dried sage

½ teaspoon salt, more to taste

1 medium butternut or Delicata squash, peeled and cut into bite-size chunks (I

used Delicata)

1 ½ cup freshly scraped corn kernels (or frozen-I used less)

¼ cup coarsely chopped fresh or canned tomatoes (I used a whole can)

 

Strip the kale leaves from their stems, ripping them into smallish pieces. Wash

thoroughly, and drain in colander. Saute onions in oil over medium heat, 8-9

mins. Stir in garlic, and chili powder and sauté another minute.

Add mushrooms, water, sage and salt. Bring to a simmer and add the kale. Cover

and simmer for 10 mins. Stir in the squash and corn, cover and simmer 10 mins

more. Stir in the chopped tomatoes and simmer 5 mins more. Taste and correct

seasoning.

 

I also added about ½ can small white beans.