Sauté of Lacinato Ribbons and Winter Squash Cubes

With the orange squash and almost black ribbons of lacinato, this dish is great for Halloween parties, although anytime is a good time for these flavors. It is great as a side dish with poultry, pork, and sausage, or add grains and mushrooms to it for a hearty vegetarian main course.

INGREDIENTS:

1 bunch lacinato kale, stemmed and cut lengthwise into long ¼ inch wide ribbons, washed well, drained but not entirely

4 heaping cups winter squash, such as Blue Hubbard or green Hokkaido*, peeled and cut into ½ inch cubes

1 small onion, cut into fine dice

3 cloves garlic, minced

½ teaspoon cinnamon

1 inch tender rosemary tip

Salt and pepper to taste

Olive oil as needed

METHOD:

Heat a large non-stick or well-seasoned sauté pan over medium-high heat. While the pan heats, drizzle the squash with oil and toss to coat evenly. From a height, scatter half the cinnamon over the squash, season with salt and pepper and toss to spread seasoning and cinnamon over the squash cubes.

When the pan is hot, film well with oil, and wait for the oil to get very hot. Add the rosemary tip and cook, turning to prevent burning, until it is crisp and the oil is seasoned with rosemary flavor. Drain and discard the rosemary, then carefully add the squash cubes. If the pot isn’t big enough to hold the squash without it piling up or tight crowding, work in batches. Cook the squash so it crisps along the edges and turns a golden brown. By the time the squash turns golden it should be tender all the way through. If not, put it in a 325°F hot oven on an oiled sheet pan to finish cooking through. Should only take a 6-8 minutes.

When the squash is cooked, make a well in the center of the pan and film with oil if needed. Add the onions and garlic, drizzle with a little oil and season with salt and pepper and gently sauté until the alliums turn translucent and are aromatic without browning them at all. Stir into the squash cubes.

Add the slightly damp ribbons of kale and toss to mix into the other vegetables. Dust with the remaining cinnamon. Sauté to wilt. Although the moisture on the leaves and oil in the pan should be enough, if it is needed, drizzle the kale with water, then gently fold the leaves under the squash. Put a top on the pan for 3-5 minutes, just long enough to encourage the kale to wilt. When the kale is cooked through and the squash is done, toss gently to ensure everything is well combined and serve hot.

Chef’s Notes: * For squash such as Japanese kabocha types, use a sturdy peeler to take off most, but not all, of the skin. Thin skinned kabochas have edible skins and they look good when not thoroughly peeled. Also, if it is easier for you, cube the squash and oil it, then roast in the oven until it is cooked through and golden all over. Try 400°F for 20-25 minutes, then continue with the recipe, but add the squash to the pan after you have gently cooked the alliums.

Serves: 4

Source: Chef Andrew E Cohen