- 6 cups dino kale, stemmed and torn into small, bite-size pieces
- 4 delicata squash
- 2 tbs. extra-virgin olive oil
- 1/4 tsp. dried sage
- 1/4 tsp. ground allspice
- 1/2 tsp. sea salt
- 1/8 tsp. red pepper flakes
- 1/4 cup dried cranberries
Preheat the oven to 425 degrees F. Cover the kale with cold water and set aside until ready to use.
Peel the squash with a sharp vegetable peeler. Cut in half lengthwise, scoop out the core and seeds, and cut into 1/2-inch pieces. Toss the squash with 1 tablespoon of the olive oil, the sage, allspice and 1/4 teaspoon salt. Spread the squash in a single layer on a baking sheet. Roast for 15 minutes, or until tender.
While the squash is roasting, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil, red pepper flakes and cranberries. Stir 10 seconds, and add the kale and 1/4 teaspoon salt. Sauté until tender. The water that adheres to the greens should be enough water to cook them. If needed, add 1 tablespoon of water to finish cooking.
Stir the roasted squash into the sautéed kale. Serve immediately in a shallow serving bowl or as a side dish to a main course.
Recipe excerpted from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz, with Marsha Tomassi and Mat Edelson (Celestial Arts, 2004).