Butternut Squash & Kale Stir Fry
Healthy Recipes: Fresh ingredients when available from our Organic Gardens.
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1/2 butternut squash, peeled, seeded and diced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon chili powder
– Freshly ground black pepper
– 1 bunch kale, leaves torn, stalks discarded
Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with salt, chili powder
and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Note: Courtesy Ree Drummond