Carrot and Kale Vegetable Saute Recipe

Carrot and Kale Vegetable Saute Recipe
Carrot and Kale Vegetable Saute Recipe photo by Taste of Home
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Carrot and Kale Vegetable Saute Recipe

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Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. This gorgeous side dish is awesome with bacon. —Darla Andrews, Schertz, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 8 bacon strips, coarsely chopped
  • 4 large carrots, sliced
  • 2 cups peeled butternut squash cut into 1/2-inch cubes
  • 1 poblano pepper, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 2 cups chopped fresh kale

Directions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon. Yield: 8 servings


Test Kitchen Tips
  • Use kitchen shears to cut bacon into small pieces directly over the skillet.
  • The sweet, rich flavor of smoked paprika is made by slowly drying peppers over a fire for several weeks.
  • Poblano peppers are dark green and mild in flavor. When dried, they turn reddish black and are known as anchos.
  • Originally published as Carrot and Kale Vegetable Saute in Simple & Delicious October/November 2017

    Nutritional Facts

    3/4 cup: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

    • 8 bacon strips, coarsely chopped
    • 4 large carrots, sliced
    • 2 cups peeled butternut squash cut into 1/2-inch cubes
    • 1 poblano pepper, seeded and chopped
    • 1/2 cup finely chopped red onion
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 plum tomatoes, chopped
    • 2 cups chopped fresh kale
    1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
    2. Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon. Yield: 8 servings


    Test Kitchen Tips
  • Use kitchen shears to cut bacon into small pieces directly over the skillet.
  • The sweet, rich flavor of smoked paprika is made by slowly drying peppers over a fire for several weeks.
  • Poblano peppers are dark green and mild in flavor. When dried, they turn reddish black and are known as anchos.
  • Originally published as Carrot and Kale Vegetable Saute in Simple & Delicious October/November 2017

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