Day 130 - Kabocha Squash sauteed with Beet greens
I love making this simple dish to pair up with spicy dishes, especially when I have a bunch of fresh beet greens still attached to the roots. There is an inherent sweetness in both these ingredients and when tempered with a simple mix of nigella and fennel, its a rather addictive side dish.
2 cups Kabocha squash diced
1 bunch beet greens chopped, stems and all
1 large onion sliced
3 tablespoons oil
1 teaspoon Nigella seeds
1 teaspoon fennel seeds
2 red arbol chiles, broken
Salt to taste
Heat the oil and add the spices and the arbol chiel pieces, once the chiles turn reddish brown add the onions & saute until they turn soft. Add the squash & the beet greens, lower the heat and cover the pan. Cook until the kabocha squash turns soft. Season with salt, cover once again and allow the mix to cook on low heat for another 10 minutes. Transfer to a dish and serve warm.