Even though it’s the middle of winter and we’re supposed to get a foot of snow tomorrow, this dish had me thinking of fall. Winter squash, crispy tart apples, kale. And as I was eating it, I realized how amazing this dish would be as a side to some farm raised pork chops. When we lived in New York, we were lucky enough to have Glynwood as a neighbor. Glynwood is a non-profit dedicated to seeing farms in the Hudson Valley and beyond remain as farms, providing local food to the community. They also have their own working farm and we got most of our meats, eggs, and in summer, veggies from them. Their pork chops were some of the most amazing I’ve ever had in my life. I’ll spare you my rant about industrial pork products for now, but the thought of Glynwood’s pork chops alongside this dish made my mouth water. I even entertained the idea of driving to New York to make this vision a reality. This dish is great as a stand alone too, and is really quick and easy to throw together.
- 1 small onion, diced
- 1 Tbs. butter
- 2 cups peeled butternut squash, cut into bite-sized cubes
- 1/2 tsp. dried thyme (more to taste)
- 1.5 - 2 cups cooked wild rice
- 2 cups baby kale or chopped adult kale
- 2 cups apples, diced
- 2 Tbs. butter or olive oil
- ½ cup shredded Gruyere or other alpine style cheese
- salt and pepper to taste
- 1. Melt butter in a large skillet over medium-high heat. Saute 6 - 8 minutes or until onions are translucent.
- 2. Add the squash and thyme and saute for 10 minutes or until the squash is fork-tender.
- 3. Add the butter or oil, then add the kale, wild rice, and salt and pepper to taste. Stir and cook until all is heated through and kale has wilted.
- 4. Remove the skillet from heat. Add the apples and cheese and stir a few times until the cheese melts.
