Butternut Squash and Kale Stir Fry
- Total:
- 20 min
- Active:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 179 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 203 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 2 grams
Ingredients
Directions
Watch how to make this recipe.
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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