I’ve finally got a reliable technique. Requires a very sharp chef's knife.

• cut out and discard the ribs
• chiffonade: stack up three to five half-leaves, fold over in half lengthwise, roll tightly, then cut into thin ribbons
• parboil (in my 1000 watt nuke, that's 6 minutes covered)
• add to sweated onions and caraway seeds cooked in copious oil
• stir & cook for at least 20 minutes
• finish with equal amounts of apple cider vinegar and apple juice

Last time I cooked up three bunches, which was two pots full, using 1/2 C each ACV and apple juice.

Recipe: Greek-style Hot Dish

MyGuy and I have created a flexible casserole celebrating the tastes and textures of Greece. Potatoes, garbanzos, olives, sweet pepper, artichoke hearts, asparagus, tuna, lemon. Full details & vegan variations at the gluten_free community, where the current monthly prompt is bread.

I'm posting to fulfill my pledge. Just 2882 days ago (in a locked post) we began experimenting with this recipe, and I did promise to post it when it was ready to roll.

Thanks to forests_of_fire for pointing me at a great recipe, which I fiddled with because I’m incorrigible.

Four generous servings, one hour

• 2 small acorn squash (or one medium kabocha)

Cut in half, place face down on parchment papered baking sheet, cook 35 minutes at 350°

Meanwhile, prepare filling

• 1 cup fresh cranberries, sliced in half
• 1 large granny smith apple, peeled and diced in half-inch bits
• 2 tablespoons oil
• 1 teaspoon sugar
• 1 teaspoon cardamom powder

stir and let sit until squash are ready.

After 35 minutes, pull pan, use spatula to turn squash on their backs then slash spatula into squash twice to make more transfer surface. Spoon cranberry-apple mix into cooked halves, return for 25 minutes more in 350° oven.