Braised Pumpkin with Turnip Greens

With ingredients on hand and ones that I didn’t want to see go to waste, I made a simple side dish perfect to serve at your Thanksgiving table. Sauteed onions and sliced Lakota squash braised in homemade chicken stock and balsamic vinaigrette.  Dark leafy greens pack a nutritional punch and lend a delightful texture while complementing and enhancing the flavors.  I used turnip tops, however, any dark leafy green will do.  Try it with spinach, swiss chard or kale. A simple yet sophisticated dish.

1. In a small cast iron skillet or pan heat 2 tbls extra virgin olive oil.
2. Add the onion and saute until translucent
3. Add the Lakota squash or pumpkin, chicken stock, balsamic vinaigrette, 1/2 tsp salt and 1/4 tsp freshly ground pepper.
4. Bring to a boil, lower the heat and braise over low heat for 30 – 45 minutes, allowing the squash to have a little bit of a crunch.  (In other words, not fully softened)
5. 5 minutes before the squash is finished add the turnip greens or other dark leafy greens until just wilted.
6. Add salt and pepper to taste.