Yesterday I shared this Watermelon Salad, part of a dinner created from a bunch of odds and ends in my refrigerator. It felt like I was cooking like they do on a the Food Network Show Chopped. You know the one, where they get a basket of seemingly unrelated ingredients and are challenged to make a great dish out of them.
I decided that the watermelon salad was good enough to get me to round 2- the entree round and so I share with you today the rest of my meal (sadly, there was no dessert round).
This turned out great. I had cut up an eggplant to go into the kale filling for the butternut squash but when I finished eating I realized it was still sitting in the colander in the sink! That's OK, I ended up using it the following day. I wil share that meal with you tomorrow!
Butternut Beans and Kale (The BBK)
1/2 butternut squash (rounded bottom part, peeled cleaned ands sliced into rings)
2 handfuls of kale leaves, stemmed torn and massaged
1 tbsp garlic
1/4 cup vegetable stock
1 cup pinto beans (if using canned drain and rinse well)
1 tbsp olive oil plus some for drizzling
Salt and pepper to taste
Preheat oven to 400 degrees.
Place the squash rings on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast in a 400 degree oven for 20 minutes or until the squash is soft and starting to brown.
In a saute pan over medium heat add the olive oil and garlic and allow to heat for about a minute. Add the kale and vegetable oil. Season with salt and pepper. Allow to cook until the kale is starting to wilt and turns bright green- about two minutes. Add the pinto beans and cover the pan. Allow to cook until the kale is nicely cooked down and the beans are heated through. This could take up to ten minutes. If necessary, add more vegetable stock throughout the cooking process.
To serve stack the butternut squash rings on a plate to form a bowl shaped vessel. Add the kale and bean mixture and serve.