This is one of our most elegant and beautiful vegetarian recipes. We love to feature it in the Fall for an inspired meal
1 Tablespoon extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 Tablespoons butter or extra virgin olive oil
3-4 cloves garlic, minced
6 cups kale, washed, stems removed and chopped into bite-size pieces
1 cup white wine
Rogue Creamery Oregonzola cheese, crumbled (optional)
Balsamic Vinegar (optional)
Preheat oven to 400 degrees.
Toss the squash with the oil, salt, and pepper. Spread on a cookie sheet with a rim. Roast until tender, about 30 minutes
Warm the butter in a large skillet that has a lid. Add the garlic and sauté for a few minutes.
Add the squash and heat through, about 4 minutes.
Pile the kale into the pan, and add the wine. Cover the pan and steam the kale until it is tender.
When the kale is tender, remove the lid, and continue to cook by gently stirring the contents of the pan until enough of the wine has evaporated to make a sauce that’s not too soupy.
Serve on a beautiful platter with the cheese crumbled on top and the Balsamic Vinegar drizzled over all.