Winter squash and greens

This week, we had a plethora of greens to choose from!  We got rainbow Swiss chard, mustard greens and beets with beautiful greens.  I took the mustard greens and beets while Leland took the Swiss chard.  Because greens do not keep well, I wanted to use them today and I wanted to do something different with them.  I am not a fan of sauteed greens, no matter how much garlic and/or bacon you add to them.  I think they remind me of Richmond too much.  As I looked through pages of greens recipes, one stood out.  It was a vegetarian chili with winter squash, black beans and greens.  It is definitely a convenience recipe, though, using canned tomatoes, chicken broth and beans.  I have a refrigerator full of vegetables that need to be used, so I developed a fresh vegetarian chili based on that recipe.

Fresh Winter Squash Chili with Greens
Adapted from: http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=43019416

• 2 Tbsp extra virgin olive oil
• 1 small sweet onion*, diced
• 2 cloves garlic*, minced
• 1/2 large acorn squash*, peeled and diced, 1/2" cubes
• 2 Tbsp good chili powder
• 2 tsp ground cinnamon
• 1 Tbsp ground cumin
• 3 C chicken stock (use vegetable stock for vegan/vegetarian)
• 1 (11 1/2 oz)
• 3 C cooked black beans
• 4 Roma tomatoes*, diced
• 1 lg sorreno pepper*, small dice
• 2 C corn* (from 2 cobs)
• 5 C greens*, coarsely chopped (I used mustard and beet greens)

1. Heat EVOO in a large Dutch oven.  Add onion and garlic; sautee until tender and golden, about 10 minutes.
2. Add squash; cook and stir 2 minutes.  Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil
3. Cut corn from ears of corn; break up kernals.  Add to pot and reduce heat to simmer.  Cook until squash is tender; about 15 minutes
4. Stir in greens; simmer until greens are tender, about 15 minutes longer.
5. Season to taste with salt and pepper if necessary.
6. 1 serving is 1 1/2 cups.  Serve with chopped cilantro or diced tomatoes or red onion, if desired.

*CSA ingredients