Believe it or not, it is possible to take a seemingly unappetizing veggie like kale and turn it into something amazing. Since kale happens to have a really strong flavor you need something that will contrast the harshness and soften the taste.
A great vegetable to use to counteract the flavor of kale is butternut squash. Since butternut squash is really sweet and packed with natural sugar, it helps decrease the strong flavor of the kale without having to use salt or processed sugar to get the job done.
The flavor is then made even better by tossing in some pecans which give the kale a nutty flavor also taking away from the bitterness.
Check out the recipe below from Simple Recipes that puts this theory into practice.
Ingredients
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4 cups 3/4-inch cubes of butternut squash (from about 1 3/4 pound whole small butternut squash)
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1 teaspoon olive oil
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1 teaspoon balsamic vinegar
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1/4 teaspoon salt
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Sprinkling of black pepper
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2 Tbsp olive oil
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1 large red onion, quartered and sliced (about 2 cups of sliced red onions)
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3 cloves garlic, minced (about 1 Tbsp)
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1 teaspoon balsamic vinegar
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6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)
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1/3 cup dried sweetened cranberries
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1/2 cup slightly broken up pecans
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Salt and pepper to taste
Instructions
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Preheat oven to 425°F. Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt, and pepper. Spread out onto a lined baking sheet. Roast in the oven for 25 minutes or until the squash is cooked through and browned on the edges.
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15 minutes into roasting the butternut squash, start with the onions. Heat olive oil over medium-high heat in a thick-bottomed 4 to 5-quart pot. Add the sliced red onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.
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Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Cook for a minute or two until the kale is just wilted (don’t overcook).
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Stir in the roasted butternut squash, the dried sweetened cranberries, and pecans. Add salt and pepper to taste.
Recipe source: Simple Recipes
Photo source: Well Plated
