Chickpea, Squash & Greens Saute’
Chickpea, Squash & Greens Sautee (with sage)
Ingredients
- 1 tablespoon plus 1 teaspoon unrefined coconut oil or olive oil
- 2 cups butternut squash, peeled and thinly sliced or unpeeled delicata squash (1- to 2-inch-long slices)
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 14 oz. vegetable broth
- 2 tablespoons dried cherries or cranberries
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1/4 teaspoon freshly ground pepper
- 8 cups leafy greens collard, kale, spinach, swiss chard, coarsely chopped
- 1 15- ounce can chickpeas rinsed
- 1/4 cup balsamic vinegar reduction e.g. balsamic glaze or 2 tablespoons balsamic vinegar* (see note below)
Instructions
- Over medium heat, saute squash, onions, and garlic in coconut oil for 2 minutes.
- Stir in broth, chickpeas, dried fruit, sage and pepper. Bring to a boil.
- Reduce heat and simmer, stirring until the squash is almost cooked through, 6 to 8 minutes.
- Add greens and cook while gently stirring, until the greens are wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).
Notes
*Balsamic vinegar reduction or balsamic glaze is simply balsamic vinegar that is cooked down until thick and syrupy and can be found with other vinegars in a well-stocked supermarket.
You can make it yourself by bringing 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook for 10-14 minutes until syrupy and reduced to about 1/4 cup. Watch the syrup carefully during the last few minutes to prevent burning.