Sunday, November 25, 2012
Mustardy Kale & Butternut Squash
I feel like I’ve been a total slacker about sharing what we’ve been doing with our CSA box this year. It’s just so hard to manage to snap a photo these days, especially with daylight savings time and all. Plus we’ve been doing a lot of repeats, or incredibly simple stuff. We actually opted to do a winter CSA again this year with Delvin Farms when our neighbors expressed interest in sharing one. Nathan & I have found we really love the extension of the wonderful local organic greens, winter squash, & sweet potatoes.
When planning meals for the week I knew I wanted to pair the kale and butternut squash. I knew they paired well together from my previous post of a Kale, Squash, & White Bean Stew. I did some recipe browsing and settled on this recipe from Real Simple. I often have success with the recipes I use from there, as they usually are REAL (as in they use “real” ingredients, less processed things) & SIMPLE. I don’t have time for 14 step Bon Appetit or Gourmet recipes these days (heck, I’m not sure I had that much time before I had a kid!), so recipes that come together quickly without crazy ingredients are a necessity.
The mustard addition brings a new taste to the squash & kale, as I don’t know I’ve had either of them with mustard. It’s a nice departure from doing anything vinegar-y with the kale, or something creamy with the squash. This will most definitely be in regular rotation for us. We paired it with bone-in pork chops, and it was a wonderful meal!
Mustardy Kale and Butternut Squash
Yield: 4 servings
Cook Time: 25 min
Ingredients:
2 Tablespoons olive oil
1 small butternut squash, cut into 3/4-inch pieces
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
1 cup low-sodium vegetable or chicken broth
1 tablespoon whole-grain mustard
kosher salt and black pepperDirections:
Heat the oil in Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes.
Add the kale, broth, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.
Calories 198; Fat 8g; Sat Fat 1g; Cholesterol 1mg; Sodium 521mg; Protein 8g; Carbohydrate 30g; Sugar 3g; Fiber 7g; Iron 4mg; Calcium 276mg
from Real Simple
Subscribe to RSS Feed
Subscribe via Email
Follow Me on Twitter
Pingback: Mustardy Kale and Butternut Squash - Cookie Monster Cooking