Ingredients:
- 2 bunches kale, tough stems and ribs stripped out, leaves sliced
- 1 cup low-sodium vegetable broth, divided
- 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 red onion, sliced
- 4 pitted dates, very finely chopped
- 2 tablespoons sherry vinegar
Directions:
- Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat.
- Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
- Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes.
- Cool to room temperature.
Meanwhile:
- Combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
- Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
- Cool, toss with kale and butternut and serve room temperature or chilled.
