Moroccan Spiced Braised Kale, Butternut Squash and Chickpeas

By • April 7, 2014 0 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Consider this a California version of braised kale. In the South, they cook greens with a little pork fat until it’s soft and delicious. Here, we use olive oil and finish with sherry— it’s equally good, just different than what you might usually expect. It’s bright and fresh, sort of like sun-drenched blonde jogging along the coastline. It’s a slew of treasures served up in braised goodness- red kale, creamy roasted butternut squash, spiced chickpeas, crunchy pomegranate seeds and the tang of feta- what’s not to like? eat-drink-garden

Advertisement

Serves 4-6

  • 1 bunch red kale, about 8 cups –packed, stems removed
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 cup sherry vinegar
  • 1 1/2 cups water
  • 2 cloves garlic, sliced thin
  • 1 chile de arbol (stem removed)
  • 16 ounces can chickpeas, drained and rinsed or 2 cup chickpeas
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 cups cubed and roasted butternut squash *
  • 1/3 cup pomegranate seeds
  • 1/3 cup feta, crumbled
  • 1/8 cup fresh cilantro leaves
  1. Place a Dutch oven on medium high heat; add half the oil, garlic and chile and cook until garlic is fragrant, about two minutes. Next, add the kale and toss in the hot oil mixture coating the kale, do this for about one minute. Stir in the sherry vinegar, water, salt and cover.
  2. Turn heat down to low and cook for 10 minutes. Using tongs remove the kale and garlic to a plate. Leave juices in the pan but discard chile de arbol. Turn the heat to high and reduce the liquid by half, carefully reserving for later use.
  3. Wipeout the pan and add the remaining olive oil and add cumin and cinnamon and toast on medium high heat for one to two minutes—add the chickpeas and stir to incorporate and cook until warm, about five minutes.
  4. Add 1 tablespoon of the reserved reduced liquid, butternut squash, and kale. Stir gently, you don’t want your butternut squash to get too man handled.
  5. Add the warmed kale mixture to a large platter and garnish with pomegranate seeds, feta and cilantro. Drizzle with top shelf olive oil to finish and serve.
  6. *Roast cubed butternut squash in a 375 degree oven on a sheet pan tossed with 2 tablespoons of olive oil, salt and pepper to taste for 30 -40 minutes, until golden brown.

More Great Recipes:
Side Dishes|Kale