Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Serve with crusty bread.

Recipe by Southern Living January 2013

Gallery

Credit: Johnny Autry; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.

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  • Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.

Chef's Notes

We tested with Organic Girl I Heart Baby Kale for mixed baby greens.

Source

Cúrate, Asheville, NC

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