Bahamas

Gingered Squash, Rice and Kale

Ingredients

2 tablespoons water

1 onion -- chopped

2 pounds butternut squash -- cubed

2 jalapeno peppers -- seeded and cored and minced

2 teaspoons grated peeled gingerroot

3 garlic cloves -- minced

1 teaspoon curry powder

1 Pinch ground cloves

1 Pinch ground allspice

1 bunch kale -- cleaned and chopped

2/3 cup brown rice

1 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

DIRECTIONS:

In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Cover and let stand for 5 minutes.

Thoughts:

This is a difficult assessment, on the one hand, it’s beautiful as hell outside and my thoughts are ping-ponging between bicycles and Frisbees…. On the other, this was a curiously delicious meal. I eat (for the most part) foods that are in season, not so much because it’s the right thing to do; more appropriately, my appetite is intrinsically tied to the seasons.

This was really tasty and included a nice amount of spice from the jalapenos and sweet from the squash (I forgot to mention I added a sweet potato). I’m not sure if you’ve had the pleasure of making jambalaya, but this is basically the same thing, only with winter veggies and no creole seasoning. If I had a rating system, this would be a 27.