Braised Winter Vegetables

Serves: 6
Total Calories: 260


8 cups swiss chard leaves or mixed braising greens
2 cups butternut squash peeled, seeded, and chopped into bite sized pieces
2 tablespoons fresh garlic minced or pressed
1/2 cup well cleaned leek (bulb and lower leaves) sliced crosswise into small rings
1 tablespoon grated ginger root
1 tablespoon toasted sesame oil
1 1/2 tablespoons tamari sauce low sodium
2 teaspoons rice vinegar
2 teaspoons arrowroot
1 teaspoon Chinese five spice poweder
1 tablespoon peanut oil
2 tablespoons sesame seeds
8 ounces buckwheat soba noodles prepared according to package directions


1. Cut most stems from Swiss chard. (If braising greens are used, these are usually young tender leaves that don’t need trimming.) Wash and dry leaves, chop into bite-sized pieces, set aside.
2. Mix oil, tamari sauce, rice vinegar, arrowroot, and Chinese five-spice powder and set aside.
3. Heat peanut oil in the bottom of a large wok.
4. Add butternut squash, garlic, leek, and ginger.
5. Stir vegetables over high heat, turning frequently until squash begins to soften, approximately 6 minutes.
6. Add chard or braising greens and continue to stir until greens are wilted and squash is tender, approximately 10 minutes.
7. Stir in sauce (oil, tamari, rice vinegar, arrowroot, and five spice) and heat through until slightly thickened.
8. Add sesame seeds and serve with buckwheat soba noodles.

Super Salad : purple leaf lettuce, sliced pears, avocado, dried cranberries, and sesame seeds with creamy sesame dressing

Nutritional Facts:

Serves: 6
Total Calories: 260
Calories from Fat: 47

This Braised Winter Vegetables recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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