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
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 pepper
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