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.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
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).