Carrot and Kale Vegetable Saute

Name: Carrot and Kale Vegetable Saute
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 8 bacon strips, coarsely chopped; 4 large carrots, sliced; 2 cups peeled cubed butternut squash (1/2-inch pieces); 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

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

8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
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

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.

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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