Sauteed Kale & Squash with Toasted Pumpkin Seeds

 

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This dish is one of my fall and winter favorites. You can find squash almost anywhere and it’s hearty enough to make an entire meal out of. I’ll eat it without anything else, however, you can add a small side of protein.

The recipe calls for coconut oil or ghee. If you are interested in learning all about or how to make (super simple) ghee, you can find out here.

Sauteed Kale and Squash with Toasted Pumpkin Seeds
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Sauteed Kale and Squash with Toasted Pumpkin Seeds
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Rating: 0
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Rate this recipe!
Ingredients
  • 2 cups chopped kale
  • 3/4 cup diced squash of choice (you can keep the skin on and eat it!)
  • 1/4 cup raw, unsalted pumpkin seeds
  • 4 Tbsp coconut oil or ghee
  • unrefined sea salt
Servings:
Units:
Instructions
  1. In a skillet on high eat (no oil), add the pumpkin seeds. They will begin to snap and crackle as they are dry toasting in your pan. After about 1-2 minutes, as they heat up, give them a toss around. Once toasted through, about 4-5 minutes and a couple tosses, remove from the pan and set aside. ***NOTE: The pumpkin seeds will continue to cook outside of the pan, be careful not to burn the seeds.
  2. Add 2 Tbsp of coconut oil or ghee to your pan over the highest heat setting. Add the chopped squash, spreading evenly though the pan and allow the squash to simple sit and cook through on eat side, about 5-6 minutes on each side. Depending on your taste, some pieces will be nice and crispy, browned, almost burnt looking. Once cooked through, set aside.
  3. Lastly, place the remaining 2 T of oil in the pan and allow it to melt completely. Place the chopped kale in the very hot pan. Essentially, you're 'pan-frying' the kale. It will snap and crackle in the pan. The key to awesomely cooked pan kale is to not mix it around too much. Allow the kale to simply cook on the one side for 3-4 minutes.
  4. Flip the kale once or twice and allow it to cook another 3-5 minutes without touching or flipping it. The point is to get the kale crispy and almost burnt on the edges.
  5. Once done, add the kale to the squash and top with pumpkin seeds. Salt freely and enjoy!