Kale Salad

4 c. Dino or Black Kale, chopped
1/4 c. Red Pepper, diced
1/4 c. Fennel, diced
2 tbsp. Red Onion, minced
1/4 c. Raisins or Cranberries
2 tbsp. Sunflower or Pumpkin Seeds

Juice of 1/2 a Lemon
1/4 tsp. Salt
1 tsp. Red Wine Vinegar
2 tsp. Olive Oil

Place chopped kale in a large bowl.  Add in lemon juice and salt and massage kale until it starts to become soft, about 3 minutes.  Add in red pepper, red onion, fennel and raisins. Toss to combine.  Refrigerate for an hour to let marinate.

Just before serving, toss with red wine vinegar, olive oil and sunflower seeds.

Saute'ed Southern Greens and Butternut Squash Salad

This is the first post in my new blog!  And look how colorful and delicious this side dish/salad is!  Its super easy to make and the spices allow you to alter it for any occasion.  Make it spicy, make is southern, make it for Thanksgiving (you better believe I did).  Oh, and I live by Trader Joe's.  Just grab a bag of their prepared southern greens blend (but you can use any combination of your own such as swiss chard, collard greens, mustard/turnip greens) cubed butternut squash (I cubed my own 'cos I already had it) and dried cranberries.  Enjoy!

2 Tbsp. olive oil
1 onion, thinly sliced
10 oz mixed southern greens
4 c. butternut squash, cubed
4 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. coriander
1/2 tsp. salt
1/8 tsp. pepper
1/8 c. veg. broth/water
1/2 c. dried cranberries

Pre-heat oven to 400.  Toss cubed butternut squash with 1 Tbsp. of olive oil, 2 cloves of garlic, thyme, sage, coriander, salt and pepper.  Roast in a single layer on a baking sheet for 30 minutes, tossing occasionally, until browned and tender.

After squash is done, heat the remaining 1 Tbsp of olive oil over medium heat.  Add the onion and saute' 5 minutes until translucent.  Add garlic and saute' another minute.  Add greens and toss to coat with olive oil.  Saute' another minute.  Add broth or water, reduce heat to low and cover to steam for 4-5 minutes.  Remove lid and add cranberries and roasted butternut squash.  Cook until heated through, about 1-2 minutes more.  Season with salt and pepper if you wish, but remember to taste first!