Nutrient-dense kale and chard team up with butternut squash, which adds brilliant color, fiber, and antioxidants. Mix it up by using other greens and winter squash. Sprinkle with finely chopped almonds before serving for an appealing crunch and extra dose of healthy fats.
Serves 6
Ingredients:
1 small butternut squash (about 2 pounds)
2 Tbs. olive oil
4 large cloves garlic, minced
1/8-1/4 teaspoon crushed red pepper flakes
2-4 Tbs. cooking liquid (vegetable broth, white wine, or water)
1 large bunch (12 ounces) kale, tough stems and ribs removed, leaves cut into 1/2-inch-wide strips
1 large bunch (12 ounces) Swiss chard, stems removed, leaves cut crosswise into 1⁄2-inch-wide strips
Directions:
PER SERVING: 150 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 5g protein, 26g carb, 5g fiber, 152mg sodium