Thursday, March 21, 2013
Sauteed Kale with Butternut Squash and Rice
Seriously though, I found that I really had gotten addicted to sugar. Every afternoon I would have a slump. Just tired and dragging. Instead of having coffee and cookies, I now have mango tea (with caffeine of course) and an orange. So much better. And as far the meat goes, I don't even miss it. Not one.single.bit. I was never a big meat eater anyhow. I've even discovered tofu and will try and experiment with that.
So here is the dish that was inspired by Lynda.
Butternut squash (I bought 3 pounds, already cut up)
1 bunch of kale
1/2 onion, chopped
1 clove of garlic, minced
2 tablespoons olive oil
Preheat oven to 425 degrees F. Place butternut squash on baking sheet and drizzle with olive oil and sea salt. Roast for about 30 minutes or until tender.
Wash kale, drain and chop. Remove any large stems.
Heat olive oil in large skillet over medium heat and add chopped onion and cook for a few minutes. Add minced garlic and kale. You may want to only cook this for a few minutes until it softens or you can also cook for several minutes and then add a little vegetable broth and cover and simmer for 10 or 15 minutes until it softens to your taste. I like my kale with a little bite to it.
Add some seasoning salt and stir.
Serve over rice and add butternut squash on top. You will have quite a bit of squash left so you can save some for another night.