I try to eat vegetables at every meal, in order to get 7-9 servings of vegetables a day. I’ve found it’s done dramatic things for my health and waistline. When it was summer, it was easy to find a variety of vegetables at the Farmer’s Market. But now that it’s winter, my options that are organic and not imported are a lot fewer. So I’ve been doing a lot of winter squash and kale.
I’ve been on a big kale and butternut squash kick recently. I eat both nearly every day in a variety of ways. Green smoothies, soup, stir fries, you name it. But one of my absolute favorite ways to enjoy both is in this hearty dish that I make for breakfast a few times per week.
This dish also uses cranberries, which I stock up on during the holidays and keep in the freezer. I love the way the cranberries in this dish complement the earthy flavors. So often we think of cranberry as sweet, since we typically add so much sugar to them. But in this dish the tangy, sour flavor of the cranberry adds a lot.
I hope you enjoy this healthy dish as much as I do!
Kale, Squash and Cranberry Saute
- 2 Tbsp coconut oil
- 1 slice nitrite-free bacon, sliced into small pieces
- 1/4 onion, chopped
- 4-5 leaves kale, washed and trimmed from stems, chopped into bite-sized pieces
- 1 cup roasted butternut squash, cut into bite-sized pieces (I typically prepare a whole squash, and keep the cooked cubes in the freezer)
- 2 Tbsp fresh whole cranberries (unsweetened), chopped
- 1/2 cup broth (chicken or vegetable) Note: Can also use water
- 2 Tbsp pumpkin seeds (pepitas)
- 1-2 eggs
Here’s What To Do:
- In a large frying pan, melt coconut oil.
- Add chopped bacon and onion, and saute for 5 minutes over medium heat.
- Add kale, butternut squash, cranberries, broth, salt and pepper, and saute for 5-7 minutes or until kale reaches desired tenderness.
- Toss in pumpkin seeds, and stir fry for 1 more minute.
- Put on a plate.
- Wipe out saucepan, and then cook 1-2 fried eggs.
- Serve eggs over kale saute.
What’s your favorite way to serve kale and squash?