Stir Fried Greens with Winter Squash

I make this or something like this on cold days when I don't feel like spending a ton of time on dinner, but I want something hearty and warm. It's not very pretty but it IS very good. I've never measured out the seasonings; rather I just shake in a bit of fish sauce, some soy sauce and some sesame chili oil while the veggies are frying and taste it as I go along. I'll put in approximate amounts below, but use them with caution and go with your taste preference! The veggies I use most commonly are below, but you could also add broccoli, onions, leeks, or whatever else that has been sitting in your fridge waiting to be eaten!

Sometimes instead of using fish and soy sauce and the chili oil, I omit all of those things (and also the ginger) and instead add big cubes of mozzarella cheese.

Serve this over rice.

Jenna Muller

1 winter squash (butternut or red kuri work best, but you can use other squash too), peeled and cut into bite sized cubes
1 bunch greens (dino or red russian kale preferred but spinach, collards, and chard with good results) - cut into coarse ribbons, or broccoli, cut into small pieces
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.  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 or fried rice with a scrambled egg.