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Breakfast Risotto with Greens
Ingredients
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon solid cooking fat (I used lard)
- 1 clove garlic, minced
- 1 bunch rainbow chard, tough stems removed, leaves cut into long ribbons (about 5 cups)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
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