Thursday, March 7, 2013
Sauteed Kale with Roasted Butternut Squash, and Mushrooms
I started a diet the first of February, and have lost 12 pounds! Yippee! My diet is called The Plan, by Lyn Genet, and it really is a change in eating and considered an anti-inflammation diet. I won't get into the particulars too much, but will say that this is NOT a low fat diet. I still get to have lots of olive oil and butter. And I can eat dark chocolate too. My blood work ,(cholesterol), was perfect last week when I went to the Dr. He was amazed. My blood pressure meds also had to be adjusted. I'm very happy to say the least!
But let me get back to the kale. I was introduced to sauteed kale on The Plan, and found I really liked it with mushrooms and onion.
butternut squash- peeled and cut into about 1 inch cubes-you will only need about 1/2 of the squash
1 bunch kale
1/2 of an onion, sliced thin
4 ounces sliced mushrooms-I've used Baby Bella and shiitakes
about 2 tablespoons olive oil
1 clove garlic, minced -optional
salt and pepper to taste
!. Cut the butternut squash in half and peel with a knife or a good vegetable peeler. Cut squash into about 1 inch cubes. Place on baking sheet, toss with some olive oil. Season with salt and pepper, or other seasonings of your choosing. Bake at 425 degrees F. for about 30 minutes, or until tender. Cool. You will use about 1/2 of the squash in the kale. I save the leftover squash for another meal.
2.Wash the kale; drain well and chop. Cut out the thick stems if desired. Slice mushrooms and onion. Mince garlic, if using.
3 In a large skillet heat the oil over medium heat. Add the mushrooms and onion. Stir, about 2 minutes until softened. Add the garlic and the chopped kale. Stir for 1 to 2 minutes, until the kale is softened to your liking. The kale will wilt, similar to spinach. Add salt and pepper to taste. Add in the butternut squash. Hope you enjoy!