Mustardy Kale and Butternut Squash

Mustardy Kale and Butternut Squash
Paul Sirisalee
This one-pot side features sweet, tender squash and wilted kale with a mild mustard sauce.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
1
small butternut squash, cut into 3/4-inch pieces
1
medium bunch kale, thick stems removed 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

Directions

  1. Heat the oil in Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes.
  2. Add the kale, broth, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.

 

Sue Li
October 2012

Nutritional Information

  • Per Serving
  • Calories 198
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 1 mg
  • Sodium 521 mg
  • Protein 8 g
  • Carbohydrate 30 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 276 mg
What does this mean? See Nutrition 101.

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