Wilted Kale with Sweet and Spicy Butternut Squash – Market Meals
Final Weeks By Summer Miller, author of New Prairie Kitchen We are down to the final weeks of the Omaha Farmers Market, but that doesn’t mean the bounty it
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- Serving platter
Ingredients
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper
- pinch kosher salt
- 2 tablespoons olive oil, plus more as needed
- 1 lb of butternut squash, peeled
- 2 bunches lacinato kale, stems removed, roughly torn — about 2 dozen leaves
- 2 large shallots thinly sliced
- 6 garlic cloves, minced
- 1 ½ tablespoons organic apple cider vinegar
- Kosher salt to taste
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