Roasted Collard Greens W/ Carmelized delicata squash & glazed pomegranate seeds

Print the recipe here.


Ingredients

  • 2 bunches of collard greens (about 10) with stems removed

  • 2 cups of Delicata squash, seeded & sliced into 1/4-inch half moons

  • 1 cup pomegranate seeds

  • 2 tablespoons ghee or sesame seed oil divided.

  • 1/2 teaspoon cornstarch (arrowroot is another option)

  • 1/2 cup fresh apple cider

  • 1 tablespoon maple syrup

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste

    DIRECTIONS

  • Preheat oven to 350 degrees.

  • Evenly coat the squash pieces with 1 tablespoon of ghee or oil. Spread the pieces out on a baking sheet and place in the oven. Sprinkle with just a dash of salt and pepper. Cook for 15 minutes, checking on them occasionally. Flip the pieces to cook on both sides and put back in the oven for 5-7 more minutes.

  • Stack the de-stemmed collard green on top of each other. Roll the leaves then slice to make ribbons.

  • Separate the ribbons, toss with 1 tablespoon of melted ghee or oil and place on a baking sheet. Add salt and pepper to taste.

  • Check the consistency after 6-7 minutes. You are looking for tender and cooked, maybe even slightly crispy.

  • While the squash and greens are cooking, heat the cider in a saucepan to a gentle simmer. Turn the heat off and whisk in the cornstarch until it starts to thicken. Then add the mustard and maple syrup.

  • When the greens are finished cooking pour half of the cider mixture and toss to coat and place in a serving bowl. Do the same with the squash and place them on top of the greens.

  • Add the pomegranate seeds to the cider pan. Stir to warm the seeds and coat them in the cider sauce that is left in the pan. Once plump top the serving bowl with the warm seeds.

  • Eat mindfully and enjoy.


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Buckwheat Kitchari