Butternut Squash and Kale Stir Fry

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 butternut squash, peeled, seeded and diced.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chile powder (more to taste)
  • Freshly ground black pepper
  • 1 bunch kale, leaves torn, stalks discarded
Directions

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

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