Paul Sirisalee
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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