Holiday Harvest Collard Greens Cups

Ingredients

• 15 tbsp Olive oil
• 14 tbsp Plant-based butter
• 75 g Onion
• 1.5 tsp Crushed red pepper flakes
• 0.6 tsp Garlic powder
• 170 g Kale
• 140 g Roasted diced pumpkin
• 87 g Pomegranate arils
• 30 oz Chopped toasted walnuts
• 1 tsp Fresh chopped sage
• 0.7 tsp Ground cinnamon
• 480 ml Low-sodium vegetable broth
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Thoroughly wash your hands and all vegetables. Separate the kale leaves from the stems; discard the stems. Blanch some of the large leaves until softened to use as serving “cups.” Chop the remaining leaves. Dice the onion and the roasted squash, and prepare pomegranate seeds, chopped walnuts, and chopped sage.
2. In a large pot, heat olive oil and plant-based butter over medium heat.
3. Add the diced onion and sauté until softened.
4. Add crushed red pepper, garlic powder, chopped sage, and ground cinnamon; sauté until fragrant.
5. Add the chopped kale and sauté briefly.
6. Pour in vegetable broth, cover, reduce to low heat, and simmer until the kale is tender and has absorbed the liquid.
7. Add the diced roasted squash, about half of the pomegranate seeds, and about half of the chopped toasted walnuts; gently stir to combine.
8. Season with salt and black pepper to taste.
9. Spoon the kale mixture into the blanched whole kale leaves to form small cups.
10. Top each kale cup with the remaining pomegranate seeds and walnuts, and serve warm.
11. Refrigerate leftovers within a short time and aim to finish within several days.

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