It is finally starting to feel like spring is here, and as promised- I have been making some healthy meals to get myself ready for bathing suit weather- oh, and my honeymoon in 65 days….but who’s counting 😉
I feel like you either love or hate kale- no in between. I know people who eat it for every meal and then others who can’t stand the “earthy” taste of it. I happen to be one that loves kale and this stir fry was simple as can be. Since kale can be bitter and bland without the proper seasoning, I decided to make this a spicy kale dish with a beautiful hint of sweetness that comes from the butternut squash and dried pomegranates.
Try it. You might gain a new found love for kale!
Begin by melting some butter and olive oil at the bottom of a large pan. I sprinkled some crushed red pepper flakes into the oil to give it a nice kick. Remember, a little butta is good for you. This is still a healthy dish!! Dice up the butternut squash and throw it in the pan. Season with salt, pepper and some chile powder.
You’ll need to cook the squash for a few minutes over medium heat until it has a golden brown tint to it and is tender, but not falling apart. Once you’re almost at the finish line with the squash, add the dried pomegranates and give it all a nice toss. Remove to a plate and set aside.
Now time for the kale. I have learned a few things during my short experience cooking with kale:
1.) If you don’t like crunching on pieces of dirt, make sure you wash it before cooking
2.) If you don’t like chewing on a piece of food for 10 minutes and still not physically being able to swallow it, cut the stalks off of the kale.
Now, Once you do those 2 essential things. You can begin cooking the kale. Don’t be freaked out when it appears that half of your kale is gone. It shrinks like CRAZY when you cook it.
Put the remaining butter in the pan and add the kale. Toss it around with tongs and cook for about 4 minutes. Add in the cooked squash/pomegranate mixture and gently toss. Serve with freshly grated Pecorino Romano cheese.
Spicy Kale, Butternut Squash and Pomegranate Stir Fry
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 butternut squash, peeled, seeded and diced
- 1/4 cup dried pomegranates
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chile powder (more to taste)
- Freshly ground black pepper
- 1 bunch kale, leaves torn, stalks discarded
- Freshly grated pecorino romano cheese for serving
Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the crushed red pepper flakes to the oil. 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). Add the dried pomegranates and give it another toss. 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/pomegranates and gently toss together. Serve with freshly grated pecorino romano cheese.