Pumpkin peel onion and kale
The peels of a hubbard squash are rich in nutrients and delicious. Choose a young squash for softer peels.
- ½ hubbard squash
- 50 g butter
- 2 onions, sliced into half rings
- 5 ml ground coriander
- 15 ml garlic and ginger paste
- 300 g kale, finely chopped
- salt and freshly ground black pepper
- Juice of ½ lemon
- 45 ml pumpkin seeds
Peel hubbard squash in long strips, leaving a bit of flesh on the skin.
Wash peels thoroughly and slice into thin strips.
Melt butter in a large frying pan and saute onions, coriander, garlic and ginger until soft.
Add peel strips and saute for 10 minutes.
Add kale and toss to mix.
Season with salt and freshly ground black pepper.
Drizzle with lemon juice.
Serve warm as a side dish.
Garnish with pumpkin seeds.