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Home > Restaurants > Recipes > Wilted Kale With Butternut Squash, Raisins, and Clothbound, Aged Sharp Cheddar

Wilted Kale With Butternut Squash, Raisins, and Clothbound, Aged Sharp Cheddar

Provided by: Chef Seamus Mullen
Served at: Tertulia

  • Type of Dish: Sides
  • Servings: 8
  • Special Requests: Healthy
  • Reader Rating: Write a Review

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Ingredients

1/2 cup extra-virgin olive oil
1 lb. butternut squash, peeled and cut into 1-inch cubes
2 lbs. kale (lacinato, dinosaur, or baby), washed and torn into bite-size pieces
4 sprigs thyme, leaves only
1/2 cup raisins
4 cloves garlic, thinly sliced
2 tbs. Champagne vinegar
Salt and freshly ground black pepper to taste
Zest of 2 lemons
1/2 lb. clothbound, aged sharp Cheddar, thinly shaved with a vegetable peeler

Instructions

Heat the oil in a large pan until it spreads easily. Add the butternut squash, and sauté gently for 3 minutes, until it begins to soften and cook through. Add the kale, thyme, and raisins, and let the kale wilt for about 2 minutes, turning frequently. Add the garlic, and sauté for another 3 minutes. Deglaze the pan with vinegar, and season with salt, pepper, and lemon zest. Remove to a serving dish, and sprinkle with the shaved cheese. Serve immediately. (Published 2013)
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