60 minutes
A hearty and wholesome stew that combines the earthy sweetness of acorn squash with the robust flavors of kale. This comforting dish is perfect for chilly fall evenings and is packed with the goodness of fresh vegetables and aromatic spices.
Acorn Squash, cubed
cups
Yellow Onion, diced
each
Garlic, minced
cloves
Yukon Gold Potatoes, diced
cups
Shallots, minced
each
quarts
Black-Eyed Peas, drained and rinsed
jars
Crushed Tomatoes, canned
0 oz
teaspoons
teaspoons
0 dash
Thyme, fresh sprigs
0 bunches
Bay Leaf
each
Lacinato Kale, stems removed and leaves torn
0 bunches
teaspoons
Flat Leaf Parsley, chopped for garnish
teaspoons
to taste
Black Pepper, freshly ground
to taste
1. Sauté the Aromatics
In a large pot, heat 2 tsp of olive oil over medium heat. Add the diced onion, minced garlic, and shallot. Cook, stirring occasionally, until the onion and shallot are translucent. This allows the natural sugars to release, adding depth to the stew's flavor.
2. Bloom the Spices
Stir in the cumin, coriander, and a dash of chili flake. Cook for about 1 minute until fragrant. Blooming the spices in oil enhances their flavors and infuses the oil with their essence.
3. Simmer the Stew
Add the cubed acorn squash and diced potatoes to the pot. Pour in the vegetable stock and add the crushed tomatoes. Toss in the thyme sprigs and bay leaf for an aromatic base. Bring to a simmer and cook for 10-15 minutes, or until the squash and potatoes are beginning to soften. Cooking the squash and potatoes in the stock allows them to absorb the flavors.
4. Prepare the Kale
While the stew simmers, thoroughly rinse and wash the kale, ensuring it's free of dirt. This step is crucial for a clean taste and palatable texture.
5. Combine and Season
Add the black-eyed peas and prepared kale to the soup. Let the stew simmer until the kale is wilted and the peas are heated through, about 5 minutes. Season with salt and freshly ground black pepper, to taste. Remember that the peas and vegetable stock may already contain salt, so adjust accordingly.
6. Garnish and Serve
Just before serving, remove the bay leaf and thyme sprigs, and garnish with fresh chopped parsley. This adds a fresh, herbaceous note to the dish.
Incorporate coconut milk as part of the liquid and add curry powder or paste to give the stew a Thai or Indian flavor profile. You could also add some ginger and lemongrass for additional depth.
Add diced chicken breast or thighs at the same stage you would add the squash, and incorporate white beans instead of kale. The protein from the chicken and beans transforms the dish into a more traditional, meaty stew. Season with thyme and rosemary.
Use Italian sausage (either sliced or crumbled) for a hearty, meaty flavor. Add a can of diced tomatoes along with the stock and swap out the squash for zucchini. Season with basil and oregano for an Italian twist.
Swap out the squash for canned chickpeas (for convenience) or soaked and boiled dried chickpeas (for texture) and replace kale with spinach. Add cumin and smoked paprika to shift the flavor profile towards a Mediterranean or Middle Eastern direction.
Cube some beef chuck and brown it before sautéing your aromatics. Swap out the squash for sweet potatoes and add collard greens instead of kale. The sweet potatoes will give it a different sweetness, and the beef will make it rich and filling.
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