Moroccan Spiced Braised Kale, Butternut Squash And Chickpeas

1. 1

   Place a Dutch oven on medium high heat; add half the oil, garlic and chile and cook until garlic is fragrant, about two minutes. Next, add the kale and toss in the hot oil mixture coating the kale, do this for about one minute. Stir in the sherry vinegar, water, salt and cover.

2. 2

   Turn heat down to low and cook for 10 minutes. Using tongs remove the kale and garlic to a plate. Leave juices in the pan but discard chile de arbol. Turn the heat to high and reduce the liquid by half, carefully reserving for later use.

3. 3

   Wipeout the pan and add the remaining olive oil and add cumin and cinnamon and toast on medium high heat for one to two minutes-add the chickpeas and stir to incorporate and cook until warm, about five minutes.

4. 4

   Add 1 tablespoon of the reserved reduced liquid, butternut squash, and kale. Stir gently, you don't want your butternut squash to get too man handled.

5. 5

   Add the warmed kale mixture to a large platter and garnish with pomegranate seeds, feta and cilantro. Drizzle with top shelf olive oil to finish and serve.

6. 6

   *Roast cubed butternut squash in a 375 degree oven on a sheet pan tossed with 2 tablespoons of olive oil, salt and pepper to taste for 30 -40 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.