Mustardy Kale and Butternut Squash

mustardy-kale-butternut-squash
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 198 calories
    • 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
  • October 2012

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 small butternut squash, cut into 3/4-inch pieces
  3. Check 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
  4. Check 1cup low-sodium chicken broth
  5. Check 1tablespoon whole-grain mustard
  6. Check 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.