A recipe from Chuck White (chef for Cheryl Crow) ~ From their book "If it Makes you Healthy"
For greens use any variation of swiss chard, kale, collards, mustard or turnip greens.
1 1/2 T canola oil
1 large yellow onion thinly sliced
1 1/2 T chopped garlic
1 tsp dried red chili flakes
1 1/2 cups vegetable broth
3 lb ( can be less - this is alot) assorted greens; leaves torn from stems, can use stems if thinly sliced
2 T apple cider vinegar
1 cup canola oil (I used Macadamia Nut oil)
1 1/2 c. diced, peeled pumpkin
kosher salt and fresh ground pepper
Feta cheese for serving
1. To Cook the greens: In a large pot, heat the canola oil over medium high heat and when hot saute' the onion and garlic until softened. Add the chili flakes and cook approx 1 minute
2. Add the broth and bring to a boil. Reduce the heat and let the broth simmer. Put half the green in the pot, mixing them with tongs. When the first half of the greens wilts, add the rest. When these wilt, simmer for 30 minutes ( I didn't cook them that long...I did maybe 15). Occasionally stirring
3. Drain the greens and return to pot. Add the vinegar and salt, stir well and cover to keep warm
4. To fry the pumpkin: In a large frying pan, heat the oil over medium heat. Oil should be 1/2 deep. To test if the oil is hot enough for frying, sprinkle the oil with water and if it sizzles, the oil is hot. The air above the oil will shimmer.
5. Working in 2 batches, fry half of the diced pumpkin, making sure to turn it in the oil with a long handled spoon or tongs so that it is crispy on all sides. Fry the pumpkin for 3-4 minutes or until tender. Lift the pumpkin from the oil with a slotted spoon and drain on a plate lined with paper towels. Season lightly with salt and pepper...repeat with the rest of the pumpkin.
6. Put the greens in a serving bowl and top with fried pumpkin - sprinkle with feta cheese and serve.