Ingredients
| Quantity | Ingredients |
|---|---|
| 2 bunches | kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced |
| 1 cup | low-sodium vegetable broth, divided |
| 1 | butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes |
| 1 | red onion, sliced |
| 4 | pitted dates, very finely chopped |
| 2 tbsp | sherry vinegar |
Directions
Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut and serve room temperature or chilled.
Serves 8
Per serving (about 8oz/222g-wt.): 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 24g total carbohydrate (4g dietary fiber, 6g sugar), 3g protein
Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. Cool, toss with kale and butternut and serve room temperature or chilled.
Serves 8
Per serving (about 8oz/222g-wt.): 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 24g total carbohydrate (4g dietary fiber, 6g sugar), 3g protein
Source: www.wholefoodsmarket.com