Poppy Seed-Crusted Butternut Squash with Kale

Serves 4
Ingredients:
1 medium butternut squash
4 cloves garlic
1 Tbsp. coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt

2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt

Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar (adding raspberry vinegar instead makes an interesting change!)
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:
1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
4. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, and garnish with lemon zest. Season to taste. Serve.

Curly Kale (or cavolo Nero) with Rosemary and Chilli

This is excellent as a side dish with roast free-range chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy young goats' cheese.  It is one of Sophie grigson's recipes-I eat it with rice and avocado, simple and tasty enough for me. 

Ingredients

         3 tbsp extra virgin olive oil

         1 large onion, sliced

         2 sprigs fresh rosemary

         1 medium or hot fresh red chilli, deseeded and thinly sliced

         4 garlic cloves, sliced

         250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm or 1/2in thick slices

         salt and freshly ground black pepper

Preparation method:

Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.

Add the rosemary, chilli and garlic and fry for one more minute.

Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.

Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.