This recipe serves 2 people but can easily be doubled. It's a great cold weather side dish & can be served over a bed of rice or quinoa. I served it with turkey filets and sliced tomatoes.
Ingredients:
1 tbsp olive oil
1/2 vidalia onion, chopped
2 cups butternut squash, peeled and seeded and cut into 1 inch cubes
1 inch cube of peeled ginger root, grated
2 garlic cloves, peeled and minced
1 bunch of kale (about six large leaves), cleaned, stemmed and chopped
3/4 cup of water or vegetable or chicken broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
juice of 1/2 a lime
Directions:
1. In a large non-stick skillet, heat oil over medium high. Saute onions until softened, a few minutes. Add the squash, ginger, garlic. Saute, stirring about 1 minute.
2. Add the chopped kale in handfuls, stirring as it wilts. Stir in the salt, pepper, and 3/4 cup water or broth; bring to a boil. Reduce heat and simmer until liquid is absorbed--about 20 minutes. Remove from heat & add the lime juice.
