Let’s chat about a simple side dish today. This mustardy kale and butternut squash quickly became one of my very favorite sides last fall. We ate it pretty often for quite a few months, but then forgot about it once all the wonderful summer produce came along. But it’s time to unforget. I’ve already made this twice so far in the last month. It’s quick, it’s simple (did I mention it all cooks in one pot?) and full of good for you veggies. And now it’s time for you to make it too.
This dish makes a great side for dinner or can be eaten alone for lunch. The mustard makes it a little special (although it’s not super overpowering) and the red pepper flakes give it a little kick. The chopped walnuts add some crunch and you get some saltiness from the cheese. A perfect side dish in my book.
Plus it’s nice and healthy. Just what you need when you’ve been eating a few too many apple or pumpkin treats this time of the year.
- 2 tablespoons olive oil
- 1 small (2 pound) butternut squash, seeded and cut into ¾ inch pieces
- 10 cups chopped kale
- 1 cup low-sodium vegetable broth
- 1 tablespoon whole-grain mustard
- ¾ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup walnuts, chopped
- ¼ cup freshly grated parmesan cheese
- Set a stockpot or dutch-oven over medium heat. Add in the olive oil. When hot, add in the butternut squash chunks and cook for about 10 to 12 minutes, stirring occasionally, until it begins to soften. Add in the kale, broth, mustard, salt and red pepper flakes and cook for about 8 to 10 minutes longer, stirring occasionally, until the veggies are tender.
- Turn off the heat and stir in the walnuts and cheese.
1 medium bunch of kale should give you the 10 cups. Remove the thick stems and then cut/tear the leaves into bite-sized pieces.
Adapted from Erin’s Food Files. Originally from Real Simple.