Source: Shape


Credit: Caitlin Bensel

Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Whisk the cornstarch into the coconut milk, and set aside.

  • In a large high-sided skillet, heat the oil over medium-high. Add the onion to the skillet. Cook, stirring occasionally, until the onion is light brown, about 4 minutes. Add the ginger, jalapeno, and garlic, and cook, stirring occasionally, until light golden, about 2 minutes. Season with salt and pepper.

  • Add the tomatoes to the onion mixture, and continue to cook over medium-high heat, stirring occasionally, until the tomatoes start to break down, about 2 minutes. Stir in the cumin, and cook, stirring, 1 minute.

  • Add the chard and kale by the handful, letting some wilt before adding more to the skillet. Cook greens until just wilted and any excess liquid cooks off. Pour in the coconut milk mixture, and add the agave syrup. Bring to a simmer, and cook, until the mixture thickens, about 3 minutes. Stir in the lime juice, and season with salt and pepper.

  • Scrape the creamed greens into an 8-by-10-inch baking dish. Shingle the squash evenly over the top, and bake until the squash is tender, 25 to 30 minutes. Serve warm.


Recipe by Laura Rege.