Unfortunately I was ill-prepared in the lighting and photography arena when I whipped up this dinner the other night. The photos are too dark and unsatisfying.
One of my specialities when working at Whole Foods Market was “kale butter.” This was different from the WFM preferred recipe. I, of course, must always add my special touch, a secret ingredient or two, and a little love.
Time and time again I received compliments and oohs and aahs on the deliciousness of my “butta,” vs. that of the printed and approved recipe.
This time, as I prepared to add a touch of something more, craving more, the special splash made all the difference.
Kale Butta’ and Kabocha
2 small kabocha squash, peeled, halved, and scooped
1 large bunch kale, cleaned, stripped,** and shredded
3/4 c. walnuts
1 1/2 Tbs. fresh rosemary
1 tsp. Himalayan sea salt
1/2 tsp. fresh ground pepper
1/4 c. feta cheese (optional)
2 large chicken breasts, seasoned with salt and pepper and perfectly grilled
1 Tbs. fig balsamic vinegar
1 Tbs. extra virgin olive oil
Preheat oven to 425. In a glass baking dish covered with foil, bake the squash halves until tender, but still very much hold form ~ about 45 minutes. Remove from oven and set aside.
Meanwhile, steam the kale about 3 minutes, until brilliant green. Transfer to a food processor with the walnuts, rosemary, salt, and pepper. Process until super duper smooth, scraping down the sides of the bowl when necessary to create the Kale Butta’.
If using the feta cheese, evenly distribute the cheese among the 4 squash halves. Then layer 4 equal portions of the Kale Butta’ atop the cheese, inside the squash bowls. Top with sliced chicken breasts and then drizzle with the sweet selection of the fig balsamic and the glistening olive oil.
**Stripping kale simply means “stripping” the curly leaves from the woody stem. The hard stem is no bueno here.
Honestly, I cannot believe how amazing this tastes.