Kale with Caramelized Squash and Onions
Kale with Caramelized Squash and Onions is a gluten free and lacto ovo vegetarian side dish. One serving contains 544 calories, 11g of protein, and 33g of fat. For $2.26 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. It is brought to you by Shes Cookin. Head to the store and pick up apple cider vinegar, red pepper flakes, sweet onion, and a few other things to make it today. 1815 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Sauteed Kale with Caramelized Onions, Kale With Caramelized Onions and Garlic, and Curly Kale with Caramelized Onions.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons apple cider vinegar
1 tablespoon honey, maple or brown rice syrup
1 tablespoon butter*
4 cups steamed butternut squash, bite-size cubes*
2 cloves garlic, crushed or minced*
1 bunch organic lacinto kale
3 tablespoons olive oil
2 tablespoons toasted pepitas
1 teaspoon chili oil, or pinch of red pepper flakes
1/2 roasted red bell pepper
1 small sweet onion, sliced
Equipment:
broiler
toaster
aluminum foil
oven
frying pan
bowl
whisk
Cooking instruction summary:
Roast the red pepper under the broiler or in your toaster oven set on Broil until skin is charred. Wrap in tin foil or put in a bag to steam. Removing skin after it has cooled.Heat the olive oil and butter in a skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown. Add the garlic, stir and cook for a minute. Add the squash and cook for a few minutes, stirring occasionally, to meld the flavors and brown the squash.Meanwhile, wash the kale, cut out the thicker stems, and cut crosswise into thin 1/2 inch wide strips. Put in a serving bowl.Whisk together dressing ingredients. Add salt and pepper to taste. Add to kale and toss to coat. Add strips of red pepper, top with squash and caramelized onion mixture, and top with pepitas.
Step by step:
1. Roast the red pepper under the broiler or in your toaster oven set on Broil until skin is charred. Wrap in tin foil or put in a bag to steam. Removing skin after it has cooled.
2. Heat the olive oil and butter in a skillet over medium heat.
3. Add onions and cook, stirring occasionally, until golden brown.
4. Add the garlic, stir and cook for a minute.
5. Add the squash and cook for a few minutes, stirring occasionally, to meld the flavors and brown the squash.Meanwhile, wash the kale, cut out the thicker stems, and cut crosswise into thin 1/2 inch wide strips. Put in a serving bowl.
6. Whisk together dressing ingredients.
7. Add salt and pepper to taste.
8. Add to kale and toss to coat.
9. Add strips of red pepper, top with squash and caramelized onion mixture, and top with pepitas.
Nutrition Information:
covered percent of daily need
