Friday, February 4, 2011
Butternut Squash & Kale (* Vegan *Gluten Free)
* original recipe from Whole Foods - adjusted to fit ingredients I had on hand*
Last night we had Butternut & Squash Kale Salad. It was liked by all 4 in the family (Gage didn't "prefer" the squash - it's a texture thing)! It was pretty easy & quick also :)
2 bunches kale (stems and ribs stripped and leaves torn or sliced)
1 cup low sodium vegetable broth
1 butternut squash (approx 2 pounds) peeled, seeded and cut into 1/2" cubes (I cheated and used Trader Joe's precut squash!)
1/2 red onion diced
1/3 cup raisins
2 T balsamic vinegar
Put kale and 1/2 cup vegetable broth into a large pot (very large - it will be a ton of kale to start with) and place over medium heat. Cook, covered, stirring frequently, until kale is wilted - about 3 min. Add squash and continue cooking approx 12 min. Cool to room temperature.
Meanwhile combine the remaining 1/2 cup vegetable broth, onion, raisins & vinegar in a small saucepan. Bring to boil, lower heat and simmer, uncovered, until onion is very tender and liquid is reduced by about half (about 6 min). Cool, toss with kale and squash. Serve room temperature or slightly warm.