It’s #FoodieFriday and today’s recipe is one I served to my 8-gajillion guests last week. It was a hit and has been requested by all who were there – even the teenagers! Even one adult who said, “I loved that! And I don’t like vegetables!”
Last summer was our first foray into growing kale in one of our five gardens. (Yes, five.) We fell in love so we’re always on the prowl for kale recipes. This one is a delightful combo of sweet and savory. It works well as a side, or toss in some additional protein – nuts or meat – to serve as a one-dish main course.
Kale Squash Sauté
2 TB olive oil
3 lbs butternut squash, peeled and cubed (could substitute sweet potato)
1 c diced onion
2 garlic cloves, minced
4-1/2 c roughly chopped kale
2 TBS balsamic vinegar
1/2 tsp each salt and pepper
feta or goat cheese crumbles
Heat olive oil in a pan on medium, then add squash, onions and garlic and cook until tender. Add kale, balsamic vinegar, salt and pepper and cook just until kale begins to wilt. Remove from heat and toss with dried cranberries and cheese.