Kale Stir-Fry with Butternut Squash

By LisaMK

This recipe is from Ree Drummond.

Ingredients

• 2 tbs butter
• 1 tbs evoo
• 1/2 butternut squash, peeled, seeded and diced
• 1/2 tsp coarse salt
• 1/4 tsp chile powder (at least)
• black pepper
• 1 bunch kale, leaves torn without stalks

Preparation

Step 1

1. Heat 1 tbs butter, evoo in large skillet over high heat. Add squash, sprinkle with salt, chile powder and pepper. Cook several mins, turning with with spatula, until squash is deep golden brown and tender (but not too soft). Remove to a plate, then set aside.
2. In same skillet, melt 1 tbs butter over medium high heat and add in kale. Toss with tongs and cook for 3 to 4 mins. Add the cooked squash and gently toss together.