During the week, I love side dishes that do some heavy
lifting. This savory recipe is quick and easy to make and packs a powerful
punch in the nutrition department. The fiber from the pumpkin and kale will
fill you up, but are low in the calories and fat. In addition to all the
benefits pumpkin brings, kale provides more vitamin A, K and C, calcium,
potassium, iron and manganese.
With very little active cooking time, you’ll have dinner on the table in
no time and your palate will be more than satisfied!
Pumpkin Kale Sauté
3 tbsp extra virgin olive oil
1 shallot, finely chopped
1 pie pumpkin (Small Sugar Pie)
3 cups kale, center ribs removed and roughly chopped
¼ tsp cinnamon
Salt and pepper
Dash of red pepper flakes
Peel pumpkin and cut into ½ inch cubes. Find tips on peeling
here!
In a large sauté pan, heat olive oil over medium heat and
add shallots. Cook for two minutes or until shallots begin to soften. Add
pumpkin cubes and cook over medium heat for 20 minutes stirring occasionally.
Once the pumpkin has softened slightly add the kale and continue cooking until
the kale starts to wilt wilted, about five minutes. Stir in the cinnamon, salt
and pepper and cook for an additional three minutes to let the flavors meld. Before serving sprinkle a dash of red
pepper flakes on the dish to add a little extra kick. The cinnamon and red
pepper flakes really bring out the sweetness of the pumpkin, while the kale
creates a great texture contrast.
Pair the sauté with pan seared pork chops seasoned with some
cumin, onion powder and garlic and a glass of good zin (trust me J)
and you’ve solved the Wednesday night dinner conundrum!
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