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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.