Greens are among the healthiest vegetables available, but other than lettuce and spinach, they are often ignored. Winter squashes are another set of frequently overlooked nutrient rich vegetables—excellent sources of high fiber carbohydrate for people who do not tolerate gluten. Recently I have been experimenting with greens and squash. Here is a recipe using mustard greens and butternut squash. The mustard greens have a wonderful peppery flavor, and the squash has a slightly sweet and savory taste.
Butternut Squash and Mustard Green Stirfry–4 servings
1/2 medium butternut squash: heat whole butternut squash in microwave for 5 minutes to soften, then cut it in half and scoop out the seeds. Cook the halves on high heat for 10 minutes or until easy to cut, peel and cube 1/2 of the squash; peel and freeze the other half for later use.
6 to 8 ounces leftover pork, chicken or beef, OR 1 package tofu, cut into 1/2 inch cubes, OR 2 cups red, pinto, garbonzo or white beans
1 bunch mustard greens: wash, cut of thick part of stems and discard. Chop leaves into about 2 inch pieces.
1/4 cup sun dried tomato strips
2 tablespoons olive oil
3 cloves garlic, chopped or crushed
1/3 onion, chopped
2 teaspoons Green Curry (from the Savory Spice Box–a spice store that has franchises in many towns)
1/2 tsp Graham Marsala (a curry type of spice)
1/4 tsp powdered ginger (you could use 1 tsp fresh ginger)
1/2 cup dry white wine
1 cup low sodium beef or chicken broth
2 tablespoons crunchy peanut butter
2 tablespoons raisins
1/4 to 1/2 cup chopped fresh basil or cilantro
Directions: Heat heavy skillet or wok over high heat. Add oil, garlic, onion, and spices, saute until onion is soft. Add squash and sun-dried tomatoes, and saute for 5 minutes (until squash is fully cooked). Add mustard greens and saute until soft. Add wine and broth and continue to cook until boiling. Add peanut butter and raisins, stir until peanut butter is “dissolved” in broth; add basil or cilantro and serve.
Freeze leftovers for a great lunch another day!
This is a “starter” recipe–try altering the type of green–kale, collard greens, spinach, chard….and the type of squash. You could also use sweet potatoes or yams in place of the squash. Get your creative culinary juices flowing!
