Looking for something healthy and tasty? Kale might not be first on your list, as many say that it’s an acquired taste. However, mix it in with some squash, and you’ve found a new favorite recipe! When it comes to eating healthy, the super side dish of kale and squash rice is really the way to go. It compliments almost any dinner and fills you up without filling your calorie quota for the day! Learn how to cook this tasty kale and squash rice in just a few simple steps, and wow your friends and family every time!
4 tablespoons butter
1 tablespoon olive oil
½ butternut squash
½ teaspoon salt
¼ teaspoon chili powder or to taste
Black pepper to taste
1 bunch kale
5 to 7 cups vegetable or chicken broth
½ diced onion
1/8 teaspoon turmeric
½ cup parmesan shavings
¼ cup heavy cream
Step 1: Squash
First you’re going to want to use a tablespoon of butter in a saucepan large enough for your squash and kale. Heat up until the butter is melted and bubbly, and toss in your diced squash. You can peel the squash or take the seeds out if you wish, but it is not required. Add in the olive oil and chili powder, and add salt and pepper to taste. Cook it up until it’s golden brown, but not fully cooked. After all, you’re going to cook it a little more later!
Step 2: Kale
Once your squash is mostly cooked, push it off to the side in a bowl or plate, and add in another tablespoon of butter to your saucepan. Chop up your kale, and add it on in. It will take about 3 to 4 minutes to cook, and you’ll want to keep it constantly moving, to avoid overcooking one side and leaving the rest raw. Once it’s cooked through, add the squash back in to mix them together. This will help the flavors mix together into a really rich flavor! Put them in the bowl again off to the side.
Step 3: Rice
Pour the broth into a saucepan, and heat until almost boiling. Make sure you’ve got enough space for the broth, with a little space to spare, since you’ll be finishing up your side dish in this pan. Add the last two tablespoons of butter to your other pan, preparing it to cook up your onions. Add in your rice after a couple minutes, browning it in the pan. Finally, mix the browned rice into the broth, slowly stirring it until the rice has absorbed all of the broth.
Once it’s ready, pour in your kale and squash mixture again, and mix them together with your spatula. Cook it up for another minute or so before mixing in the heavy cream, parmesan, and turmeric. After another minute, you’ll have an amazing side dish ready to serve! It doesn’t take too long to cook up, besides the rice, and it tastes great. Serve as a side dish and store it for a few days to give yourself an easy lunch at work!
Will you try this kale and squash rice recipe?