Curried Greens with Butternut Squash

This is a fat free side dish bursting with flavor. I only wish I was better at photography so you could see how pretty the vibrant green and deep orange color of this little bowl of happiness is. And what an antioxidant bomb! The greens (I used turnip greens, but mustards or kale or spinach would work) and the squash are loaded with nutrients. Read more on the World's Healthiest Foods website about turnip greens here and butternut squash here.

By simmering the veggies in water or stock (which would add more flavor) in stead of sauteeing them, we cut any fat right out of the dish, and all that's left is lots of flavor. Using curry powder means that as the dish cooks, the liquid will thicken until you have a consistency like a stew, a nice stick-to-your-ribs vegetable dish for the winter months.

Curried Greens with Butternut Squash

2 cups water or stock
8 oz winter greens, trimmed and roughly chopped
2 cups of butternut squash, peeled and cut into 2" cubes
2 Tbsp of Jamaican style curry powder, mild
1 tsp ginger, ground
1 tsp garlic, ground
1 tsp chili flake (optional)
salt pepper

Heat stock/water in a large pot and when it starts to simmer add the squash and greens. Continue to simmer, uncovered until the greens wilt, then add the spices and curry powder and stir to incorporate. Continue to simmer until the vegetables are tender and the liquid has thickened. Serve with a whole-grain rice.