WedMD writes this about kale… “Move over Popeye and make room for the “queen of greens,” kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor. Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.”
Now most people who know me know that I’m obsessed with kale and am in constant search of new ways to prepare it. Thanks to Kicking Cancer in the Kitchen, Kale & Chocolate and Pink Kitchen, I’ve made some delicious, nutritious, cancer-fighting meals using my favorite green superfood. I’d like to share a new yummy recipe using kale I just made from Fitness Magazine.
Kale & Butternut Squash Saute *Serves 4
2 tablespoons of high quality olive oil
3 lbs butternut squash, peeled and cut into 1/2 inch cubes (about 3 1/2 cups)
1/2 cup diced yellow onion
2 cloves garlic, minced
4 1/2 cups chopped fresh kale
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon each of kosher salt AND pepper
4 tablespoons chopped walnuts or pecans, toasted
4 tablespoons crumbled goat cheese
1. In a large skillet,heat oil over medium-high heat. Add squash, onion & garlic and cook, stirring constantly until squash is slightly tender, about 7 minutes. (** Next time I prepare this dish, I instead will lightly toss the squash with olive oil and then roast in the oven at 400 degrees for 20 minutes until brown and then add it to the sauteed onion & garlic. I prefer that consistency for the squash.)
2. Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and tender, 5 to 7 minutes. Remove from heat.
3. Add cranberries and nuts; toss to combine. Sprinkle with goat cheese. And enjoy!