THE KITCHEN LAB

2117DF3C-516D-4B81-AB9F-C4386344BAD1ROASTED SQUASH
There is nothing like having warm roasted squash generously seasoned with good butter, sea salt or delicious gomasio.

It’s this simple:
Choose a beautiful winter squash such as red kuri, blue hubbard, turban, carnival, butternut or acorn. Whatever appeals to your eye at the farmer’s market or store.

Cut your squash, scoop out the seeds, give a rinse and set the halves flesh down on a parchment lined baking sheet

Roast at 375 degrees anywhere from 30 minutes to an hour based on the size of the squash.

Once you can easily insert a butterknife into the flesh, it’s done. Remove it from the oven cut the piece you’d like for yourself. Put some butter on the steaming meat, add salt and whatever seasoning you are called to. Enjoy!

kale-IIBRAISED GREENS
2 servings

1 generous bunch of wintered greens, like kale, collard, Swiss chard
a generous dollop of butter or glug of olive oil
1 clove of garlic, thinly sliced
1-2 cups of chicken, bone or vegetable broth
a splash of cider vinegar
a few pinches of salt as well as some pepper or a pinch of red pepper flakes, if more heat is desired

Rinse the greens and remove tough stems. Roll the bunch up firmly and thinly slice, horizontally.

Place a heavy bottomed sauté pan over a medium heat; add the butter or oil and sauté the garlic until it softens a bit. Add the greens, and sauté for 1 minute.

Pour in the stock, vinegar and season with salt and pepper if desired. Lower the heat and simmer for 15-20 minutes.