Kale and Butternut Squash Sauté
Ingredients:
- 2 tbsp. olive oil
- 2 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 1½ c. butternut squash, cubed
- 1½ c. kale, chopped
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ c. white wine
- ¼ c. vegetable broth
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Instructions:
- Heat oil in a large skillet over medium-high heat. Sauté the garlic, shallots, squash, and kale for 3 minutes.
- Season with salt and pepper, and then deglaze the pan with wine and vegetable broth.
- Continue to sauté for 6–8 minutes or until squash is tender. Serve warm.
