- 3 cups cubed butternut squash (raw)
- 1 small bunch kale
- 1½ tablespoons olive or other vegetable oil
- 1 small sweet onion, diced
- 2 cloves garlic, pressed in garlic press
- 1 tablespoon curry powder (or more to taste)
- ¾ cup good orange or apple juice, or use water
- Additional water as needed
- ½ teaspoon salt (or to taste)
- 1Peel and cube the raw squash (see below) and set aside. Tear the stems from the kale by holding each leaf between your thumb and forefinger, exposing the rib of the stem, and then peeling the stem away and discarding. Chop the leaves then clean kale in several changes of cold water.
- 2Heat the oil over medium high flame in a large skillet until hot, but not smoking. Add the onion and toss to coat with oil. Reduce heat slightly and cook until just tender, for about another 5 minutes.
- 3Stir the squash, garlic and curry powder into the skillet and cook, stirring constantly, until the smell of curry is full and rich; about 2 minutes.
- 4Add the juice or ¾ cup water and bring to a boil. Turn the heat to low, cover and cook for about 12 minutes, stirring often, until the squash is quite tender. During this time, you might need to add more juice or water if all liquid evaporates. By the time the squash is tender when poked with a fork, there should just be a glaze of liquid remaining in the pan.
- 5Stir in the kale along with salt. Toss and continue to cook, stirring frequently, until the greens are tender about 10 minutes. Again, if necessary add more liquid to prevent burning, but the water clinging to the cleaned kale may be sufficient. Taste and adjust the seasonings, then turn out into a serving dish.