Squash, Greens, Beans and Almonds
2 cups butternut or other winter squash, cut into 1-inch cubes
1/3 cup sliced almonds
1 tbs vegetable oil
1/4 tsp anise seeds
3 cups firmly packed, thoroughly rinsed, coarsely chopped greens such as kale, spinach or chard
1 1/2 cups cooked or canned (drained and rinsed) butter beans
2 tbs honey
1/4 tsp grated orange rind
1/4 tsp salt
Cook the squash until soft and tender.* Cut into one-inch cubes and set aside.
Place the almonds in a large skillet. Cook over medium heat until browned. Remove almonds and set aside.
Add the oil and anise seeds to skillet and cook 30 seconds.
Add the reserved squash and the greens, beans, honey, orange rind, and
salt. Cook, stirring, over high heat until any liquid in the bottom of
the skillet evaporates.
Sitr in the browned almonds and serve.
* To cook squash in microwave, place in microwave-safe bowl, cover with
waxed paper and cook on high (100 percent power) 3 minutes. To cook
squash in conventional oven, halve and seed the squash, bake at
350° F until tender, about 40 minutes.
From Wholesome Harvest by Carol Gelles, published by Little, Brown 1993