This week we are cooking with Greens, chosen by Donna. The Southern gals in our group (Peggy, Margaret, Nancy, and Donna) are going to have this covered well, hands down. I’m hoping to learn a lot from their recipes and posts. I’m not as familiar with collards, turnip, beet, or mustard greens, and I don’t even know where I would really get those around here, so I picked Rainbow Chard as I love the flavor of chard and I can find it easily. Here is the recipe I decided on Roasted Butternut Squash with Sautéed Chard, click here.
The ingredients: Rainbow Chard, Butternut Squash, Olive Oil, Salt, Pepper, Red Onion, Garlic, Lemon, and Parsley.
I followed the recipe for the most part, leaving out the parsley as I didn’t have any on hand, and instead of heating up the oven, I just stuck the butternut squash cubes in the air fryer for ten minutes. It all comes together fairly quickly and is a beautiful dish. We loved the flavors and this recipe will be guesting again soon and frequently.
To see what the others made with their Greens (Collards, Mustard, Turnip, etc.), you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna. I think Ellen and Nancy are sitting this one out.
Next up are Fresh Shell Beans, chosen by Ellen, posting date on January 29th. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made!