I *think* Toby might have picked up collard greens instead of kale. It just seemed a little tougher than normal, and it took a lot longer to wilt in the pan. Regardless, this was a good dish! Three pounds of butternut squash cut up is A LOT. I had to make this in two pans. And Toby doesn’t like nuts in is food (weirdo), so I had to sprinkle nuts on mine at the end. I liked this dish. The picture in the magazine made it look wonderful, but it was good.
Kale and Butternut Squash Saute
(Fitness, Nov./Dec. 2012)
time needed: about 32 min.
2 tbsp extra virgin olive oil
3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
1/2 cup diced yellow onion
2 garlic cloves, minced
4 1/2 cups chopped fresh kale
1 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp dried cranberries
4 tbsp chopped walnuts, toasted
4 tbsp crumbled goat cheese
1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.