For 2-3 Servings
(Recipe from Taliferro Farms newsletter, adopted from ‘Kale the complete guide to the world’s most powerful Superfood’)
1 bunch of kale or collard greens, big ribs removed, finely chopped
1 cup warm water and 1/2 cube of vegetable broth (I like Rapunzel brand)
2 cups of butternut squash, cut in small cubes
1 small to medium onion, finely chopped
1/4 cup raisins, finely chopped, soaked and rinsed
1 tsp mirin
1 Tbs apple cider vinegar
Heat half of the broth in a medium pot. Add kale and cook covered, stirring occasionally, until kale is wilted 5-7 minutes.
Add the squash cubes and continue cooking, again stirring, until the squash is fork tender, abt. 10 minutes. Remove from heat and set aside.
Meanwhile in a small saucepan, combine the remaining broth, onion, raisins, Mirin and vinegar. Bring to a boil, then lower the heat and simmer, until the onion is very tender and the liquid is reduced by half, abt. 7 minutes.
Allow the dressing to cool to room temperature, drizzle over kale and squash mixture and serve at room temperature. (I accidentally stirred the dressing into the warm kale and squash and left the stove on, it became a little more caramelized, but tasted great as well) ©2013Sabineart.com