Braised Greens and Butternut Squash

Yum!  The sweet butternut squash adds so much to the mix of greens.  And with the notes of red pepper and cinnamon, the flavor is incredible!


1 small butternut squash (about 2 pounds)

2 Tbsp unrefined grapeseed oil or extra virgin olive oil

4 large closes garlic, minced

1/8 – 1/4 tsp crushed red pepper flakes

4 tbsp chicken or vegetable broth

1 large bunch kale, remove tough stems, cut leaves into 1/2-inch strips

1 large bunch Swiss Chard, stems removed, cut leaves crosswise into 1/2-inch wide strips

Dash of sea salt, pepper, and cinnamon to taste


1. Halve squash lengthwise, scoop out seeds, and peel using a vegetable peeler or paring knife.  Cut peeled squash into 1-inch cubes.

2. In a large, heavy pot, heat oil over medium heat.  Add garlic and crushed red pepper and saute for 1 minute, until garlic is fragrant.  Add squash, stir to coat with oil, and add half of the broth.  Cover and cook for approximately 4 minutes, stirring frequently and adding more broth if needed to prevent sticking.

3.  Add kale, sprinkle with sea salt, and stir to coat with liquid.  Cover and cook for 3-4 minutes, until tender.  Add chard, stir and cook for 1-2 minutes until wilted.  Season with sea salt, pepper, and cinnamon to taste, and serve.

6 servings

Password Reset

Please enter your e-mail address. You will receive a new password via e-mail.