Ingredients: 2 bunches kale, tough stems and ribs stripped out, leaves sliced 1 cup low-sodium vegetable broth, divided 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes 1 red onion, sliced 4 pitted dates, very finely chopped 2 tablespoons sherry vinegar
Directions: 1. Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. 2. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. 3. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. 4. Cool to room temperature.
Meanwhile: 5. Combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan. 6. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. 7. Cool, toss with kale and butternut and serve room temperature or chilled.
Serves: 8 Preparation time: 15 Mins Cook Time: about 1 Hour