Braised Kale with Butternut Squash

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 130, total fat 8 G., saturated fats 3 G., proteins 3 G., carbohydrates 11 G., fiber 2 G., cholesterol 10 mg, sodium 510 mg, sugar 2 G.

The secret ingredient in this low-calorie vegetable side dish is ginger. It adds a warmer, deeper flavor to the vegetables. Kale is sautéed with pumpkin and shallots in olive oil, with butter added at the very end. This gives the vegetables a light, creamy texture with minimal oil. Serve the vegetables with a drizzle of lemon juice or a hot sauce of your choice. Both complement the sweet flavor of the pumpkin perfectly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

300g kale, washed, stems trimmed and cut into 4cm pieces.
300 g frozen butternut squash, diced
2 tbsp. l. olive oil
1 small shallot, chopped
1 clove garlic, crushed
1 tbsp. grated ginger
2 tbsp (30 g) butter
Freshly squeezed lemon juice or hot sauce, your choice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, butternut squash, shallots, ginger root, lemon juice

Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium-high heat. Add the shallot and 1/2 teaspoon salt and cook, stirring, until softened, about 3 minutes.
Reduce heat to medium and add garlic, ginger, and a little ground black pepper. Stir.

Add the cabbage, 1.5 cups of water, and 0.5 teaspoon of salt and bring to a boil. Cook, stirring occasionally, until the cabbage wilts, about 5 minutes.
Reduce heat to medium-low, cover, and simmer until the cabbage is tender, about 15 minutes. Add the squash, cover, and simmer until tender, about 5 minutes.
Remove the lid, increase the heat to medium-high, and cook until the liquid has evaporated, about 5 minutes. Stir in the butter and season with pepper. Serve hot, drizzled with lemon juice or hot sauce.

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