Print

Kale with Butternut Squash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale with Butternut Squash is a delicious, nutritious, easy dish you can make in 20 minutes with only 4 ingredients.

Ingredients

Scale
  • 3 cups butternut squash – cut into ½ inch pieces
  • 2 Tablespoons olive oil
  • 5 ounces baby kale – or 1 small bunch regular kale stems removed and leaves roughly chopped
  • 1 large clove garlic finely chopped
  • Celtic sea salt
  • Fresh pepper
  • 1 teaspoon balsamic vinegar or lemon wedges for serving

 

Instructions

  1. Heat the oil In a large saute pan big enough to hold the squash cubes in 1 layer over medium low heat. Add the butternut squash. Season the squash with salt and pepper. Cover and saute for 3 minutes.
  2. Toss the squash using a spatula to cook on the other sides.
  3. Cover and saute 3-5 minutes more, stirring frequently until lightly brown and tender when pierced with a fork. Turn down the heat if necessary to prevent burning.
  4. Add garlic and saute 1 minute until fragrant.
  5. Add kale and toss. Keep tossing until the kale begins to wilt. Sprinkle with salt. If the pan is dry add a little broth or water to prevent sticking.
  6. Saute 2-3 minutes until tender.
  7. Taste to adjust salt and pepper.
  8. Serve warm or at room temperature sprinkled with balsamic vinegar or lemon wedges.
  9. Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat on the stovetop. It can’t be frozen, everything will get mushy.

Equipment

Notes

Leave baby kale whole or coarsely chop. I chop it a little so there is less chewing to do.

If serving at a party on a platter, sprinkle with balsamic right before serving.

Larger pieces of butternut squash will take longer to cook.

Find it online: https://eatwellenjoylife.com/kale-with-butternut-squash/