Winter Greens with Squash
Winter Greens with Squash has become one of my seasonally favorite recipes. It is comforting, very delicious and easy. Even if you shy away from collard greens and kale, give this recipe a try and let me know what you think.
The recipe is a savory way to prepare the foods you know you should be eating – winter greens. Collard greens and kale tend to be foods we may ‘avoid’ because their fibrous qualities call for thoughtful (and sometimes time consuming) preparation. This is an easy and fast way to get them in your food life. The preparation makes them easy to digest too!
Collard greens and kale are seasonally fresh. Available in stores the latter part of the fall and winter months, they are cruciferous veggies, noted to be anti-cancer, support natural detoxification; good for heart health and rich in folate, vitamins A, C, K & E and manganese (and more). They may be contraindicated for some people because they contain goitrogens which may impede the uptake of iodine necessary for thyroid function. The gentle cooking called for in this recipe is supportive to reduce goitrogenic compounds. The spices are especially supportive of healthy digestion.
1 small – medium yellow squash such as Butternut or Acorn. Peel, seed and cut the squash in 1 inch cubes. Optional: substitute the already peeled and cut squash in the store or use the pre-sprialized zoodles. Always choose organic squash because it tends to pick up chemicals in the growing soil.
2 cups chicken or vegetable broth (+ extra)
1 bunch collard greens or kale washed dried
3/4 cup brown rice soaked for 8+ hours and rinsed, or rinsed quinoa
½ cup diced red onion
1 Tbsp. dried basil
2 tsp. ground fennel
1 tsp. ground coriander
Herbamare ® or Sea Salt
¼ cup coconut oil
Heat a heavy bottom skillet to medium. Add a Tbsp of coconut oil.
Add diced onion and spices (except Herbamare ™ or Sea Salt)
Stir until a few minutes until onion is translucent.
Add broth and bring to a gentle boil. Add rice or quinoa.
Add squash, turn to simmer and cover.
Put the washed greens in food processor and puree.
Add greens to the squash dish and simmer another 20 minutes or so (about 20 minutes longer for rice) until most of the broth has been absorbed and the squash is tender. Add more broth if needed for the rice and squash to finish cooking.
Delicious served piping hot with a sprinkle of Herbamare®!
This article is for informational purposes only. It is not intended to treat, diagnose, cure, or prevent disease. This article has not been reviewed by the FDA. Always consult with your primary care Physician or Naturopathic Doctor before making any significant changes to your health and wellness routine.
ALL RIGHTS RESERVED © 2017 EatRight-LiveWell ™ & Tam John