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Braised Greens, Butternut Squash & Orzo


Olive Oil
1 medium shallot, halved and sliced
3 cloves garlic, crushed
4-6 cups of greens, sliced into thin ribbons
1 cup butternut squash, diced
1 can white beans, drained
1 ½ cups vegetable broth
1 cup whole wheat orzo pasta
Salt & Pepper
Parmesan cheese


  1. Heat a generous glug of olive oil in a wide sided sauté pan over medium heat. Add the shallots and garlic and sauté until slightly softened, about 2 minutes. Add the greens in batches and toss with the shallots and garlic. Sauté, turning occasionally with tongs until the kale wilts down, drizzle with more olive oil if necessary.
  2. Add the butternut squash and sprinkle with salt. Add a little bit of the broth and cover, simmering 3-5 minutes. Uncover, stir and add a bit more broth, and repeat. Continue for about 15 minutes, turning down heat to low midway through. Add the beans, stir and cook 3 more minutes. Turn off heat.
  3. Meanwhile, cook orzo pasta according to package directions. Stir in the orzo into the kale squash mixture and add salt to taste. Sprinkle with parmesan.