This is a perfect thanksgiving side dish or winter night's dinner. So rich in flavor from the duck, greens, and sweet butternut squash, this is extremely filling and satisfying. I recommend not going optional on the pecans and dried cherries because they add a much needed crunchy element. Try cooking this with a soft spatula or wooden spoon to avoid muddling or smashing ingredients; a good tip is to gently stir along the outer edges of the pan folding ingredients inwards. I used Pelleh smoked cherry duck sausage and Pelleh duck bacon to make this recipe. You can experiment with different sausage flavors and meats. I also like to make variations of this dish when I have extra chicken or beef in the fridge. The best part of making this is that it takes fifteen minutes to throw together- all the time I have to cook up a side dish or a fast meal.
1 tablespoon extra virgin olive oil
4oz duck bacon, chopped
8oz duck sausage, chopped
2 cups butternut squash, diced
2 cups shredded kale
2 cups shredded brussels sprouts
2 large leeks, thinly chopped
1/2 cup toasted pecans
1/4 cup maple syrup
3 tablespoons red wine vinegar
2 teaspoons kosher salt
2 teaspoons coarse black pepper
*1/2 cup dried cherries optional
Heat olive oil in a large nonstick pan. once oil is hot add the bacon and sausage. don't crowd the pan. let sausage and bacon lightly crisp for 1 minute. gently stir in butternut squash; evenly spread on pan allowing each piece to lightly crisp- 2 minutes. once butternut squash begins to brown add chopped leeks. continue sautéing until leeks begin to lightly soften. Reduce flame to low and stir in shredded kale and shredded brussels sprouts. softly toss in pecan and cherries.
In a medium bowl whisk together maple syrup, vinegar, salt and black pepper. Before serving pour over the sauté and lightly toss. Enjoy as a side dish or a main course.
Yields: 8 dinner servings- 16 side dish servings