Taste of Home
Carrot and Kale Vegetable Saute
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 8 servings
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
Ingredients
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8 bacon strips, coarsely chopped
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4 large carrots, sliced
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2 cups peeled cubed butternut squash (1/2-inch pieces)
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1 poblano pepper, seeded and chopped
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1/2 cup finely chopped red onion
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1 teaspoon smoked paprika
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 plum tomatoes, chopped
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2 cups chopped fresh kale
Directions
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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.
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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.
Nutrition 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.
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