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Braised Veal Breast With Butternut Squash Stew

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One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed

Salt and freshly ground pepper

10 garlic cloves

3 large carrots, coarsely chopped

3 thyme sprigs

2 large Spanish onions, chopped

1 quart chicken stock or canned low-sodium broth

1 cup canned peeled Italian plum tomatoes, drained and chopped

One 2-pound butternut squash?halved, peeled, seeded and cut into 1/2-inch dice

2 tablespoons vegetable oil

One 15-ounce can chickpeas, drained

1 pound kale, tough stems and ribs removed, leaves coarsely chopped

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