Sauteed Delicata and Kale

10 10 2013

Angel from Wellness Angel put together a week-long fall inspired blog series.  To start the week, Angel shared a wonderful vegan lentil loaf recipe. Tuesday, Amber from The Tasty Alternative posted an awesome dairy free, cane sugar free, grain free no-bake mini pumpkin cheesecake. Yesterday Heather from The Soulful Spoon wrote about a tasty frozen pumpkin latte smoothie!

Today, I will be sharing with you a favorite recipe of the crew members on Riverbank Farm: our famous delicata and kale sauté. This meal is awesome because it takes very little time to make, has only 6 ingredients, and tastes, well, amazing.

prep time: 5 minutes

cook time: 35 minutes

serves: 1

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Ingredients:

1 delicata squash

5 med red russian* kale leaves

1 small onion (optional)

olive oil

salt

pepper (optional)

raspberry balsamic vinegar (optional)

*You can use any type of kale, but we all think red russian tastes best in this recipe.

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If you are using onions, start them sautéing in a skillet with olive oil. Cut the ends off of the delicata squash and slice the squash into quarters. Don’t peel the squash, the skin is thin and tasty. If you don’t like the taste of pumpkin seeds you can core the squash, however we prefer to leave the core and seeds in as it is quicker, the seeds crisp up and taste great, plus the seeds give you an extra mineral and protein boost. Sautee the squash in a skillet on med heat with a lid for about 30 minutes stirring occasionally. Your aim is for the squash to brown nicely and cook through until soft. During this time you can strip the leaves off of the kale stalks and coarsely chop them.

When the squash is soft and browned, add the kale and salt/pepper to taste. Let the kale turn bright green and wilt a bit (about 2 minutes). To make this dish fancy and add a little flare to your cooking, drizzle some raspberry balsamic vinegar over the meal as it is finishing its cooking.

And there you have it – a simple, filling meal you can make with almost no work – and a great reason to love fall vegetables. Enjoy!

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4 responses

10 10 2013
Fall Inspired Foods Recipe Round-Up | Allergy Free Test Kitchen

[…] Camille of Gluten Free, Soy Free, Vegan shared her Sauteed Delicata and Kale. […]

10 10 2013
amber

This looks SO fabulous! Great recipe. I am obsessed with squash and delicata is my absolute favorite. Tastes like candy – so sweet.

13 10 2013
24 10 2013
Molly

We just tried delicata squash for the first time this week (in a different recipe) and loved it. Yours looks so tasty and simple that I’ll definitely have to add it to the “to-make” list (which unfortunately grows faster than my cooking and eating can keep up with!).

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