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Kale & Butternut Squash Saute

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Source: Chelsea - Victae


Serves
2
Prep
15 minutes
Cook
25 minutes

Melt coconut oil over medium heat in a sauté pan.  Add butternut squash cubes, and cook until soft through middle-this will take about 15 minutes.  Be sure to stir, so that the squash gets crispy but not burnt on the outside.  Sprinkle a dash or two of cinnamon over the squash.

Add kale to the pan, a dash of salt, and cover pan.  Cook for 3 minutes, and then take lid off for another 3 minutes, as kale will get crispy!

Serve hot.  Enjoy!

 

Why (the science):  Half this recipe contains 320% of your daily vitamin A and 190% of your daily vitamin C!  All of that boosts your immune system J


Ingredients


1 butternut squash, cubed into bite-size pieces
Several leaves of kale, torn into bite-size pieces
1 tablespoon coconut oil
Salt, to taste
Cinnamon, dash or two (optional)


Directions


Butternut squash-crispy on the outside and melt-in-your-mouth soft on the inside, and a little sweet.


Kale-wilted, yet crispy around the edges, and a little salty.


Serve as a side dish with pan-roasted pork chops and an apple chutney.  Are you drooling yet?


 


It’s a recipe to boost your immunity, so enjoy both the flavor and the benefits!


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