Stir Fried Greens with Winter Squash
1 winter squash (I like butternut or red kuri for this recipe, but anything will work), peeled and cut into bite sized cubes
1 bunch greens (my favorite is dino or red russian kale, but I've also used spinach, collards, and chard with good results) - cut into coarse ribbons
tofu - optional. If using, cut into cubes.
2 cloves garlic - chopped fine
1 - 2" chunk fresh ginger - peeled and chopped fine
2 teaspoons fish sauce
1 teaspoon chili sesame oil
2 teaspoons soy sauce (or to taste)
Roast the winter squash in a 375 degree oven until the chunks are cooked through, but not too mushy. I always roast squash with a little olive oil and salt, on a baking sheet lined with parchment paper. Test for doneness with a knife or toothpick. While the squash is cooking, prep the rest of the veggies. When the squash is done, remove it from the oven.
In a large cast iron skillet or a wok, heat a bit of safflower or other cooking oil. Add the garlic and ginger and stir in the hot pan until fragrant. Add the winter squash and tofu and cook for just a minute until the tofu is hot. Finally, add the greens and all the seasonings, tasting and adjusting as you go.
Serve hot over a bed of rice. If I'm feeling fancy I sometimes make fried rice with a scrambled egg. :)