Rating: 3 stars
88 Ratings
  • 5 star values: 10
  • 4 star values: 16
  • 3 star values: 27
  • 2 star values: 31
  • 1 star values: 4
  • 88 Ratings
Sue Li

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes.

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  • 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.

Nutrition Facts

198 calories; fat 8g; saturated fat 1g; cholesterol 1mg; sodium 521mg; protein 8g; carbohydrates 30g; sugars 3g; fiber 7g; iron 4mg; calcium 276mg.
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