Ingredients

The following ingredients have 8 Servings
  • 2 bunches kale, tough stems and ribs stripped out, leaves sliced
  • 1 cup low-sodium vegetable broth, divided
  • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 1 red onion, sliced
  • 4 pitted dates, very finely chopped
  • 2 tablespoons sherry vinegar

Instruction

  • Put kale and 1/2 cup of the vegetable broth in a large pot and place over medium heat.
  • Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
  • Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
  • Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
  • Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
  • Cool, toss with kale and butternut, and serve room temperature or chilled.