I’ve just noticed that a surprising number of my savory entries involve greens, beans and/or squash in some form or another. Well, whoever said predictability is such a bad thing was just a spoilsport, right? And besides, I just happen have another tasty stew to offer up, poised to prove my point. The inspiration for this dish came from a recipe on epicurious, although I did uncharacteristically leave out the beans this time. But let’s face it, even the beaniest people do need a rest once in awhile.
Our last CSA box was full of adorable little butternut squashes, though, so if I couldn’t pair them with beans, that old faithful, kale, was all too happy to step in as understudy. I ate this as a main meal with some brown rice, but it would also suit well as a side dish with some cider-roasted pork, turkey, or other seasonal fare.
I probably don’t have to mention that this stew has got some capital nutrition going on, but let’s just say that people prone to sugar binges (and we know who we are) wouldn’t do wrong to eat big bowlfuls of this stuff. At least that’s what I’ve been doing, and am pretty sure that it’s balancing everything out just swimmingly.
Kale and Butternut Squash Stew
1 large bunch (about 10 ounces) kale or chard, rinsed, chopped, and tough stems discarded
a 1 1/2 pound butternut squash, peeled and chopped into 1/2-inch pieces (about 4 cups)
3 small onions, chopped (about 1 1/2 cups)
5 cloves of garlic, chopped
15 kalamata olives, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and pepper
grated pecorino romano for serving
In a large soup pot or Dutch oven, heat the olive oil over a medium flame. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and cook for a minute or so. Stir in the chopped squash, then add the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.
Uncover, stir in chopped kale, and cook until wilted, 7-10 minutes. Add chopped olives and salt and pepper to taste. Serve with plenty of grated cheese.