3ozwinter squashpeeled and cut into medium-sized pieces, roughly 3/4 cup if you're dicing it
1tablespoonhickory nut oilor walnut oil, or another richly flavored seed oil, like Smude's
Sprinkling of toasted hickory nutsor walnuts, preferably the same as the oil you're using
7-8leavesof lacinato kaleribs removed, leaves cut into 1/4 inch julienne
Kosher salt and fresh ground black pepper
Fresh squeezed lemon juiceor apple cider vinegar, to taste
4-5ouncesof confit from a small game animalcommerical chicken or pheasant legs make a good sub if no game is available picked from the bones, warmed gently in some of it's fat
A few salted or marinated milk cap mushroomsoptional
10 minutes before serving, season the kale with the hickory nut oil, salt, pepper, and a good dash of lemon juice. Massage the kale around with your hands in a bowl to break it down a bit, then allow to rest until you're ready to serve. You can massage the kale up to a couple hours ahead of time.
Season and saute the squash until just done and tender in some of the confit oil. Reserve the squash.
To serve, toss the kale with the squash and mushrooms, then double check the seasoning for salt and lemon and spread out on a serving or entree plate.
Scatter the just warm woodchuck confit over the kale, then crack some black pepper over everything, drizzle with a little extra lemon, scatter over some toasted hickory nuts and serve immediately.