Here is an easy lunch that I made today. It is a quick sauté of components I already had on hand. I used kabocha squash for this, as it was a new find from my CSA box, but I usually make it with butternut squash. You could also substitute kale for the collard greens. Baby spinach would work well too, and there is no need to pre-boil it.
Boiling vegetables is not ideal, because some of the water soluble vitamins will be lost in the water. It’s great if it can be used in another dish such as soup or a casserole.
I enjoy this dish for the flavor, but it is also beneficial for nutrients like fiber, beta-carotene and calcium. There is a little bitterness to the greens, which contrasts well with the sweetness of the squash. A sprinkle of hot pepper flakes works well on this too.
Whole-Wheat Pasta with Kabocha Squash and Collard Greens
- 1 teaspoon olive oil
- ¼ cup onion, chopped
- 1 clove garlic, chopped
- ⅓ cups collard greens (chop and boil first for 5 minutes)
- ⅔ cup cooked, cubed squash such as kabocha, butternut or acorn
- 1 cup cooked whole-grain pasta
- ¼ teaspoon dried basil
- Fresh ground black pepper to taste
- Dash of salt
- 4 almonds, finely chopped
- Heat oil in a small pan. Add onion, then garlic, and stir occasionally for 2 minutes.
- Add greens, squash and pasta. Cover and turn heat to low. Cook for about 5 minutes or until the squash is hot.
- Transfer to a serving bowl and top with seasonings and chopped almonds. Enjoy!