BALSALMIC KALE AND SQUASH SAUTE
Make and share this Balsalmic Kale and Squash Saute recipe from Food.com.
Provided by CP Camper
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring Olive Oil to med heat in Saute Pan and add onion. Cook until slightly translucent and add sugar. Stir until the onion is well caramelized and add balsamic and stir until evaporated.
- Strip Kale of main ribs and any substantial axial ribs. Slice into 1 inch ribbons and add to onions. Reduce heat cover and allow to wilt slightly (about 10 minutes). Add tomatoes and squash and stir to coat. Cook until squash has slightly softened, add broth and cover on med-low heat for 10 to 15 minutes stirring occasionally. Broth should be almost totally absorbed.
Nutrition Facts : Calories 88.3, Fat 4.9, SaturatedFat 0.7, Sodium 18.3, Carbohydrate 10.5, Fiber 1.9, Sugar 5.3, Protein 2.2
KALE AND BUTTERNUT SQUASH SALAD WITH WARM BACON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
- Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
- Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.
SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS
The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.
Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
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