Golden Winter Greens Medley (Printable)
Sautéed winter greens with roasted squash and a touch of citrus, ideal for comforting cold-weather dishes.
# What You’ll Need:
→ Vegetables
01 - 1 small butternut squash, peeled and diced (about 1 lb)
02 - 1 large bunch kale, stems removed, leaves chopped
03 - 1 large bunch Swiss chard, stems removed, leaves chopped
→ Aromatics & Seasoning
04 - 2 tablespoons olive oil
05 - 2 garlic cloves, minced
06 - 1 small shallot, finely chopped
07 - 1 teaspoon fresh thyme leaves
08 - Zest and juice of ½ lemon
09 - ½ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons toasted pumpkin seeds (pepitas)
12 - 1 tablespoon grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced butternut squash with 1 tablespoon olive oil, half the salt, and pepper. Spread on prepared baking sheet and roast for 20-25 minutes, turning once, until golden and tender.
03 - Heat remaining olive oil in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant.
04 - Add kale and Swiss chard, stirring until just wilted, about 3-4 minutes. Sprinkle in thyme and remaining salt.
05 - Add roasted squash to the greens. Drizzle with lemon juice and zest; toss gently to combine and heat through for 1-2 minutes.
06 - Transfer to a serving platter. Garnish with pumpkin seeds and Parmesan, if desired. Serve warm.
# Expert Advice:
01 -
- The way the roasted squash caramelizes creates these sweet, golden edges that balance perfectly with the slightly bitter greens
- It comes together in under 45 minutes but tastes like something you spent all afternoon tending to
02 -
- The difference between good and great here is not crowding the squash when roasting, because overlapping pieces steam instead of caramelize
- Adding the lemon zest and juice off the heat preserves its bright, fresh notes that would otherwise cook away
03 -
- If your greens seem tough after wilting, add a splash of water and cover the pan for 2 minutes to steam them tender
- The squash is done when a knife slides through it with no resistance and the edges are deeply golden brown