Sorry I haven't been super chatty lately. I just haven't had a lot to say! Plus, we still have no snow...so...I guess I'm feeling a little blue. Better do my snow dance. Yesterday, Todd and I visited my Grandma, Aunt and Uncle and I needed something to bring for dinner. Something quick and healthy, as I didn't have a lot of time after work. This Kale and Spinach Saute with Delicata Squash was the perfect dish!
Do you need something quick and healthy to bring to a gathering? Never fear. I've got your covered. This saute is quick, easy, versatile and sure to please all your friends and family. I intended this to be more of a warm salad, but I let it saute a little too long and it turned into more of a sauteed side dish. That's okay though because it was still excellent. I even had it for lunch the next day over quinoa. It's very adaptable.
Sauteed kale and spinach peppered with roasted delicata squash and dressed with an apple cider, sesame miso sauce. This stuff is good...and good for you!
Kale and Spinach Saute with Delicata Squash
Inspired by The Naked Kitchen
Serves 2 or 4 as a side
- --Sustenance--
- 1 medium delicata squash, diced
- 1 Tbsp. sesame oil
- 1/2 medium red onion, sliced thinly
- 1 bunch of kale, de-stemmed and chopped
- 2 large handfuls of fresh spinach
- --Sauce--
- 1/4 cup apple cider
- 2 Tbsp. molasses
- 1 1/2 Tbsp. sesame oil
- 1 1/2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. red miso paste
- 1 Tbsp. soy sauce
- dash of red pepper flakes
Preheat oven to 400 F. Wash and dice the squash and then scatter on a baking sheet. Coat the squash lightly with a nonstick cooking spray or oil. Roast at 400 F for about 30 minutes, or until the squash has just barely browned. Ensure that it doesn't burn.
Meanwhile, heat the sesame oil in a very large saute pan or soup pot. Add the red onion and saute a few minutes, until just softened. Now, add the kale and saute for another few minutes, until it's bright green and softened a bit.
Add in the spinach and saute for another couple minutes until it's just wilted. Careful this entire time not to let the kale or the spinach wilt too much. You still want it to have some strength, with a little chew. It shouldn't be completely limp. Remove from heat.
In a small bowl, whisk together the sauce ingredients and add to the kale mixture, along with the roasted squash. Stir well to combine.
Serve warm. This is great as a side dish, over quinoa, or just on it's own!
I'm listening to Holley Maher – Odd Place To Be
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Then, transfer to a small serving bowl and stir in the chia seeds. Place in the fridge, covered with saran wrap, for about one hour.
