• Vegetarian
• Staff Favorite

Ingredients

1. 1 Red Kuri squash (2 pounds)—peeled, halved and cut into 1/3-inch-thick slices
2. 1 1/2 cups extra-virgin olive oil
3. Salt and freshly ground pepper
4. 3/4 pound mixed mild and spicy chile peppers, such as Anaheims and red Fresnos, seeded and thinly sliced (about 4 cups)
5. 1/4 cup white wine vinegar
6. 2 pounds Tuscan kale—stems and inner ribs discarded, large leaves torn in half
7. 3 garlic cloves, thinly sliced
8. 1/2 pound Manchego cheese, preferably young, thickly shaved

Directions

1. Preheat the oven to 375°. On a rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and season with salt and pepper. Roast for about 30 minutes, or until softened and lightly browned.
2. Heat 1/4 cup of the olive oil in a large skillet. Add the chiles and cook over low heat, stirring, until softened but not browned, about 12 minutes. Remove from the heat and stir in the white wine vinegar and 1/2 cup of olive oil. Season with salt and pepper and let cool.
3. Meanwhile, in a large pot of boiling salted water, cook the kale until wilted, about 5 minutes. Drain and shake out all of the excess water.
4. Heat the remaining 1/2 cup of olive oil in a large skillet. Add the garlic and cook over high heat until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the kale to the skillet and cook, stirring occasionally, until just tender but still bright green, about 8 minutes. Stir in the reserved garlic and season the kale with salt and pepper.
5. Mound the kale on a platter. Garnish with the pickled chile peppers and drizzle with a little of the pickling liquid. Top with the roasted squash and Manchego shavings and serve.

Make Ahead

The pickled peppers can be refrigerated for up to 3 days. The sautéed kale can be refrigerated overnight; rewarm before serving.