It might be hard to blog for 365 days about vegetables when I have already found a few new favorite recipes that I want to “get stuck on” for a while. This is one of those recipes that I think I could make for breakfast (with eggs), lunch (in a kale salad), and dinner (delicious with barbecue chicken). I didn’t add the danish blue cheese until after I served the kids (but they did really like the bacon).
Squash and Kale Hash
4 ounces pancetta, chopped (I purchased this at the store ready to go)
1 small butternut squash, peeled, seeded, and diced (this really isn’t as hard as I thought!)
3 cups baby kale (or chopped kale)
1 clove garlic, chopped
2 tablespoons balsamic vinegar
Sprinkle of sea salt and pepper
Danish blue cheese (optional)
Cook pancetta until brown and crisp. Remove pancetta from pan and add diced squash. Cook until tender (about 15 minutes). Add kale and garlic. Stir until kale is wilted and garlic is golden. Add balsamic and cook until slightly reduced. Remove from heat, season, and add blue cheese (optional).