Yield: 6 servings
This is a hearty fall dish that can be served as a side or over a bed of brown rice as a tasty entrée.
Ingredients:
1 tablespoon olive oil
8 ounce thick-sliced bacon, cut in to 1” 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 ¾ inch dice (about 4 cups)
1 cup chicken or vegetable broth, or more as needed
1 bunch kale, preferably lacinato (dinosaur) kale, ribs removed, chopped into 1 inch pieces (about 5 cups lightly packed)
1/4 cup chopped fresh flat leaf parsley
Directions:
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, 10-15 minutes, adding more broth if needed.
Stir in the bacon and parsley, and season with salt and pepper to taste. Serve hot.
Source: Jackson Whole Grocer http://www.jacksonwholegrocer.com/