|Contrast in Color, Flavor, and Texture|
Kabocha Squash and Collard Greens, Recipe by Robin
Let’s wrap up 2012 with a favorite winter recipe that relies on contrasts. Pairing sweet, dense, and soft kabocha squash with strong, chewy, and sour collard greens, this is perfect food for saying goodbye to 2012, filled as it was with both ease and challenge. The recipe was inspired by a potluck dish I had years ago. The cook would only disclose that she used red kabocha squash, known in some countries as Japanese pumpkin. It’s drier than most winter squash, so benefits from cooking in sauce or stews. Green kabocha is also available, but you’ll have to peel it to get the color contrast. Though this is a vegetarian dish, my recent foray into the bacon world has inspired me to add a with-bacon option.