Mustardy kale and butternut squash recipe

Google+ Pinterest LinkedIn Tumblr +

  • Yield: 4 Servings
  • Total Time: 30 Minutes

Ingredients

  • 1 small butternut squash, cut into ¾-inch pieces
  • 2 tablespoons olive oil
  • 1 medium bunch kale, stems discarded and leaves torn into bite-size pieces (about 10 cups)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon whole-grain mustard
  • Kosher salt and black pepper
How to Make It
  1. Cook the squash in the oil in a Dutch oven over medium heat, tossing occasionally, until beginning to soften, 10 to 12 minutes.
  2. Add the kale, broth, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender, 8 to 10 minutes.
Share.

Comments are closed.