Healthy Living Recipes
Deb Morgan: Now that the holiday season is over, we New Englanders settle into the cold, dark days of winter, snuggling in front of a warm fire, sipping tea (or your beverage of choice), and eating simple but hearty meals. The recipe for this month is so simple, and so delicious—it is one of my favorite quick meals. I enjoy it with a bit of grilled sourdough bread on the side, while my daughter loves it accompanied by pasta topped with fresh parmesan. If you have a meat eater in the family, try adding grilled shrimp or chicken. Try using fresh pumpkin or yams in place of the squash.
Beans, Greens, and Butternut
2 cups butternut squash, peeled and cubed
2 tablespoons extra-virgin olive oil
Half a red onion, sliced
1 tablespoon chopped garlic
3 tablespoons sliced sun dried tomatoes
6 cups chopped kale
1 cup cannellini beans, cooked or canned and drained
Pinch of sea salt
Preheat oven to 375 degrees. Toss the cubed squash with a pinch of salt and 1 tablespoon of the olive oil. Place in a baking pan and roast until it is soft, about 20 to 25 minutes.
In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onions and garlic, and sauté for 3 to 4 minutes. Add the sun dried tomatoes and sauté 1 minute. Add the kale and sauté for a few more minutes.
Add the cannellini beans, another pinch of salt, and 1/2 cup water, and cover the pan. When the kale is tender and the water is gone, add the roasted squash and stir to combine. Drizzle with a bit more olive oil and, if you wish, or add a splash of balsamic vinegar.
Find more delicious and nutritious recipes in Kripalu Recipes.