Butternut Squash and Kale
This Butternut Squash and Kale is tossed with a nice reduction of broth, red wine vinegar and dates. And can be easily adapted according to what squash and green veggies that are in season.
Equipment
- Large Stainless Steel saute pan
- Small Stainless Steel sauce pan
- Measuring cups
- measuring spoons
- Chef knife
- cutting board
Ingredients
- 2 Kale about 1 pound total, tough stems and ribs stripped out, leaves sliced
- 1 cup Low-Sodium Vegetable broth divided
- 1 Butternut squash about 2 pounds, peeled, seeded and cut into 1/2-inch cubes. Can be done ahead to save time.
- 1 Red onion sliced
- 4 Pitted dates very finely chopped
- 2 tbsp Red wine vinegar
- sea salt to taste optional
Instructions
- Put squash and 1/2 cup vegetable broth in a large saute pan and place over medium heat. Cover and cook, stirring occasionally, until the squash is tender but not mushy, 10 to 12 minutes.
- Add kale on top of squash. Cover, until kale is wilted, about 2-3 minutes.
- Cool to room temperature.
- Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
- Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. May add more broth if needed to fully cook the onions.
- Cool, toss with kale and butternut and serve room temperature or chilled. Season with sea salt if desired.
Nutrition
Calories: 78kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 122mgPotassium: 416mgFiber: 3gSugar: 10gVitamin A: 11470IUVitamin C: 20mgCalcium: 53mgIron: 1mg
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