Photo by Noreen R. Frink

Sautéed Winter Squash And Kale
Serves 4

This is a great complement to chicken, pork, salmon or wild game.

Ingredients
1 winter squash (about 2 ½ pounds), cut into halves, skin, pith and seeds removed. *
1 bunch of winter kale, washed, leaves cut away from stem and cut into pieces about 3” wide. Discard stems.
¾ cup aged, good quality Balsamic vinegar*
2 cloves fresh garlic, peeled and thinly sliced
½ cup extra virgin olive oil
3 tbs. fresh lemon juice
Kosher salt and pepper to taste

*Removing the skin from a raw winter squash can be tricky. I cut the squash in half and then quarters, and remove the pith and seeds. Then I put it in the microwave for about 5 minutes to soften it a little and make the skin much easier to cut off the flesh. The process requires a sharp knife.

Procedure

1. Place each half, inside facing down, on a cutting board. Cut the halves into large wedges, and then cut the flesh away from the skin. Then cut the wedges into slices about 1/3” thick. You will need 24 slices. Set aside.
2. Steam or microwave kale until it is softened but not altogether done (a little too chewy to eat). Drain in a strainer.
3. Put vinegar into a small saucepan and bring it to a simmer. Simmer, uncovered until it is slightly thickened and reduced to ½ cup. Set aside.
4. Put half of the olive oil into a sauté pan and heat on medium until almost smoking. Add drained kale and sliced garlic and cook until the kale is done. Squeeze lemon juice over the kale, remove from pan and keep warm.
5. Put remaining oil in pan, reheat on medium to almost smoking and add the squash slices. Sauté until the squash is crisp on the edges, golden brown and easily pierced with a knife.
6. Divide kale among warmed plates. Place squash slices over kale and drizzle with warm balsamic vinegar.

*Whole Foods private labeled 365 Aged Balsamic Vinegar has won several awards for its high quality and very reasonable price. The same is true for 356 Extra Virgin Olive Oil. (Yep, a bargain at Whole Foods!)