For this recipe, I built on Kevin's original idea and added in roasted butternut squash for a heartier, winter meal. The flavor was delicious and it was such a colorful and warming meal. Filling, but not heavy. So, let's all thank Kevin for being such a wonderful cook and wonderful husband (oh, wait, that second part is just from me)! Enjoy!
Garlic Rainbow Chard with Butternut Squash and Salmon
Time: 40 Minutes
1 medium butternut squash cut into 1 inch cubes (about 3 cups)
3 tbsp olive oil, divided
4 cloves garlic, thinly sliced
1/2 tsp red chili flakes
1 tbsp ghee
1 bunch rainbow swiss chard
Juice of 1/2 lemon
12oz canned salmon
Salt and pepper to taste
Preheat oven to 400F.
In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper.
Roast for 25 minutes, stirring once after 10 minutes. After stirring, prepare your other ingredients.
Roughly chop chard stems and set aside. Roughly chop leaves into 1 inch strips.
Heat remaining 2 tbsp of olive oil in a large skillet over medium-high heat.
Add garlic and chili flakes to pan and cook, stirring frequently, until fragrant. About 3 minutes.
Add chard stems to pan. Stir to incorporate with garlic. Cover and cook for 2 minutes.
Add ghee to pan. Once melted, add chard leaves, lemon juice, salt and pepper. Stir well. Cover and cook for 3-5 minutes, until chard is wilted, but still bright.
Remove from heat. Stir in salmon and squash. Cover to keep warm until ready to serve.