Dan's Butternut Squash and Kale Skillet
An autumn twist on cooked kale, with butternut squash, carrots, black beans, and black forbidden rice.
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Instructions
- 1. Peel and cube butternut squash. Toss in Arbequina Olive, Apple Pie Vinegar, Salt and Pepper. Roast at 400 degrees for 30 minutes, flip cubes half way through.
- 2. At the same time, cook black rice to packages label. About 1 cup dry with 2 cups water for 30 minutes.
- 3. In large skillet, cook carrots, carrot greens, kale and black beans in scallion oil and vegetable broth, until kale and carrots are at a preferred taste, about 20 minutes. Season with black pepper and sea salt as needed
- 4. Add rice and butternut squash to skillet and toss together on a low heat until any remaining broth or oil is gone, about 5 minutes.