Braised Winter Greens and Squash with Coconut Curry
Hearty kale and sweet butternut squash braised in a fragrant, creamy coconut broth.
Why This Recipe Works
Braising is usually reserved for tough cuts of meat, but here it transforms hearty kale and squash into a tender, unified dish in under half an hour. This technique allows the bitter greens to absorb the creamy sweetness of the coconut broth while the squash provides body.
Instructions
Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onion and squash and cook until the onion is softened and translucent, about 5 to 7 minutes.
Stir in the garlic, ginger, and curry powder. Cook until fragrant, about 1 minute—keep the mixture moving to prevent the spices from scorching.
Set aside a half-cup of the coconut milk to use for finishing. Add the kale, broth, and the remaining coconut milk to the pot, then increase the heat to medium-high.
Bring the liquid to a simmer, then reduce the heat to low. Cover and cook until the squash is fork-tender and the kale has wilted completely, about 15 to 20 minutes.
Stir in the reserved coconut milk and lime juice. Season with salt and pepper to taste and serve hot, topped with the roasted pepitas for crunch.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
