Slowly simmering kale with onions and garlic is a great way to serve this nutritious green. To make a more substantial dish, we've added bacon and chunks of butternut squash, which adds smoky flavor and sweetness to the braise. Serve with warm crusty bread for a satisfying supper.
1 tablespoon extra-virgin olive oil
8 ounces thick-sliced bacon, cut into 1-inch slices
1 yellow onion, cut in half lengthwise, then thinly sliced crosswise
3 cloves thinly sliced garlic
Pinch of red pepper flakes
1 pound butternut squash, peeled and cut into 3/4-inch dice
(about 4 cups)
1 cup chicken or vegetable broth, or more as needed
1 bunch kale, preferably dino, ribs removed, chopped
into 1-inch pieces (about 5 cups lightly packed)
1/4 cup chopped fresh flat leaf parsley
Heat a large skillet over medium heat; when hot, add the oil and bacon. Cook, stirring frequently, until the bacon is crisp. Transfer the bacon to paper towels to drain. Add the onion to the skillet with the bacon fat and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic and pepper flakes, and cook, stirring frequently, for 2 minutes.
Add the butternut and broth to the skillet and cook, covered, for 5 minutes. Add the kale, cover, and cook until the butternut and kale are tender, 10 to 15 minutes, adding more broth if needed.
Stir in the bacon and parsley, and season with salt and pepper to taste. Serve hot.
We don't have any videos for this recipe yet!
