I don’t really write recipes–I’d rather spend my time cooking. But my friends Dawn and Helen asked me to put this one together. It’s inspired by RG Enriquez of Astig Vegan, a blogger you should definitely check out if you want to explore vegan and/or Filipino food.
This recipe is vegan, but you could modify it to meet your dietary needs or taste preferences. It can stand alone as a main dish or as a hearty side. Eat it with rice and bagoong if you’re feeling Filipino.
Kabocha Squash and Kale in Coconut Milk
- 1 tablespoon vegan margarine (or your fat of choice)
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, middle stems removed and leaves torn into bite-sized pieces
- 4-6 cups kabocha squash, peeled and chopped into 1-inch pieces (half of a small-to-medium squash)
- 2 14 oz. cans unsweetened coconut milk
- Salt and pepper to taste
Melt vegan margarine over medium-high heat in a large saucepan or Dutch oven. Add chopped onion and cook 3-5 minutes until soft and translucent. Put in minced garlic and cook for another minute. Stir in kale and cook for 5 minutes until kale is wilted. Place chopped squash in pan, pour in coconut milk, and add salt and pepper. Bring to a boil, and then turn heat to low and simmer for 15-20 minutes, stirring occasionally. You’ll know it’s done when you can easily pierce the squash with a fork. Taste and add more salt and pepper to your liking.