Cooking Instructions
1.
Heat oven to 350 degrees F (180 degrees C). Prepare your mise en place: Peel
Butternut Squash (1)
, and cut off top stem and bottom 1/4 inch. Halve lengthwise; scoop out and discard seeds and fiber. Cut squash into 1/4-inch dice, and measure out 1 1/2 cups.
2.
Measure out
Vidalia Onions (1/2 cup)
for greens and 1/2 cup for meatballs. Peel
Garlic (2 cloves)
; slice one clove, and mince the other. Pick and chop thyme leaves. Cut or tear greens into bite-size pieces. Drain and rinse
Canned White Beans (1 cup)
.
3.
In a bowl, toss butternut squash with
Olive Oil (1 cup)
. Spread on a baking sheet or baking pan, and roast 10-15 minutes, until tender when pierced by a fork.
4.
Place a sauté pan over medium heat, and add
Olive Oil (1 tsp)
. When the oil is hot, add sliced onion and minced garlic and cook, stirring, until tender, about 5 minutes.
5.
Add
Dried Thyme (1 tsp)
,
Salt (1/4 tsp)
,
Ground Nutmeg (to taste)
, and
White Cooking Wine (to taste)
and swirl to lift any cooked bits from bottom of pan (deglaze). Remove pan from heat.
6.
Crack
Eggland's Best Classic Egg (1)
into a mixing bowl, and use a fork or wooden spoon to whisk lightly. Add
Ground Chicken (8 oz)
and stir well to combine. Add
Panko Breadcrumbs (1 Tbsp)
, cooked butternut squash and cooked onion mixture and pan juices. Stir to thoroughly combine.
7.
Divide mixture into 12 equal portions. Roll each portion between cupped hands to form a smooth ball.
8.
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom.
9.
Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
10.
Once meatballs are browned on all sides, add remaining 1 teaspoon olive oil. Add remaining 1/2 cup sliced onion and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes.
11.
Add sliced garlic and cook, stirring, 2 minutes. Add
Field Greens (1 cup)
and
Crushed Red Pepper Flakes (to taste)
. Cook, stirring, until greens wilt.
12.
Add 1/2 cup water and
Salt (1/4 tsp)
Reduce heat, and simmer 5 minutes.
13.
Stir in white beans, and cook 3 minutes. Melt in a pat of
Butter (to taste)
and you should have a little bit of rich and brothy pan sauce, add a little more water to the pan if desired.
14.
Divide greens between 2 plates, and top with meatballs. Enjoy!
