Consider this a California version of braised kale. In the South, they cook greens with a little pork fat until it’s soft and delicious. Here, we use olive oil and finish with sherry— it’s equally good, just different than what you might usually expect. It’s bright and fresh, sort of like sun-drenched blonde jogging along the coastline. It’s a slew of treasures served up in braised goodness- red kale, creamy roasted butternut squash, spiced chickpeas, crunchy pomegranate seeds and the tang of feta- what’s not to like?

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