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
1 delicata squash
5 med red russian* kale leaves
1 small onion (optional)
raspberry balsamic vinegar (optional)
*You can use any type of kale, but we all think red russian tastes best in this recipe.
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!