This year has been wonderful in terms of trying new vegetables! Thanks to the wonderful farmers at Loam Agronomics I got to try Cow peas and this week’s CSA box is going to have Cow pea greens. I was so fortunate to try some out last night. Of course first I tasted them raw, they tasted somewhere between a spinach and a collard green to me. I could probably eat them raw in a salad, specially with an amazing dressing. But I decided to pair them with a roasted Delicata squash in this dish and wanted somewhat of a sautéed greens as the base.
1 Delicata squash sliced up into round or semi circles ( or 2 cups of your favorite squash)
A sprig of rosemary
1 tablespoon pecan oil or avocado oil or any high temperature cooking oil
1/2 cup finely sliced red onion
1 bunch Cow pea greens or 1 small bunch of collard greens
2 handful pine nuts (Am I sounding like Jamie Oliver?, if you ever read his recipes he uses bunch, handful and dash of this and that in places!)
Salt and pepper to taste
2 table spoons olive oil
2-4 cloves garlic minced ( I used 3! Make it as “garlicky” as you wish)
Some balsamic vinegar (this will be drizzled on top of your dish and maybe a few dashes on the greens too)
Extra virgin olive oil to drizzle on top of the dish as well
Preheat oven to 390 F. Toss the squash, onions, avocado oil, some salt and some rosemary and roast in oven for about 20-25 minutes or until the squash is cooked well but not limp. Cooking time will vary based on the thickness of the slices and the size of your squash too.
In a pan add 2 tablespoons olive oil and the minced garlic till fragrant but not browned. Then add the washed and rough chopped cow pea or collard greens. (For this dish I removed all the larger and hard stems, you may save for stock or bone broth in your freezer or compost). Saute for about 5 minutes or till tender. You may need to also add a few table spoons water while sauteing to prevent the greens from drying out. Add a few dashes of balsamic vinegar. and plenty of fresh cracked pepper and some salt to taste.
Once the greens and squash are both ready, plate the greens, top with squash and the onions. Drizzle some balsamic and extra virgin olive oil, maybe another bit of cracked pepper and the pine nuts. Serve warm.