Braised Pumpkin With Turnip Greens

• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 whole Onion, Thinly Sliced
• 1-1/2 cup Sliced Lakota Squash Or Pumpkin
• 1 cup Chicken Stock
• 2 Tablespoons Balsamic Vinaigrette
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 bunch Turnip Greens, Sliced

1. I used 1/4 of my small 2 pound heirloom lakota squash (which resembles pumpkin). Any pumpkin type squash will do in this recipe.
2. 1. In a small cast iron skillet or pan heat 2 Tablespoons extra virgin olive oil over medium heat.
3. 2. Add the onion and saute until translucent.
4. 3. Add the Lakota squash or pumpkin, chicken stock, balsamic vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
5. 4. Bring to a boil, lower the heat and braise over low heat for 30 - 45 minutes, allowing the squash to have a little bit of a crunch. (In other words, not fully softened).
6. 5. At around 5 minutes before the squash is finished add the turnip greens or other dark leafy greens and continue to braise until just wilted.
7. 6. Add additional salt and pepper to taste.

olive oil, onion, chicken, vinaigrette, salt, freshly ground pepper

Taken from tastykitchen.com/recipes/sidedishes/braised-pumpkin-with-turnip-greens/ (may not work)