Spicy Squash with Balsamic Glazed Kale, White Beans, and Bacon on Rice
- Number of Servings: 4
Ingredients
90 g lean back bacon, cut into small pieces320 g butternut squash, peeled, de-seeded, and cut into small cubes of uniform size200 g kale, washed, removed from the tough stems, and torn into pieces320 g beans, cooked60 g garlic, minced finely1 T olive oil4 T balsamic vinegar2 cups brown rice, cookedred pepper flakes to taste
1. In a non-stick skillet, begin cooking the bacon.
2. When the bacon is cooked to your desired level of crispiness, remove the bacon from the pan.
3. Add the olive oil, garlic, and red pepper flakes to the pan.
4. Allow that to cook for a minute or three, but watch vigilantly not to burn the garlic.
5. After the garlic and pepper flakes have had an opportunity to flavor the oil, add the cubed squash to the pan. Stir to coat the squash with oil.
6. Cover the pan so that the squash steams. Stir occasionally.
7. Once the squash has reached your desired level of browning and tenderness, remove it from the pan (I recommend putting it in the same place the bacon is.)
8. Into the pan goes the kale! Cook the kale until it is brilliant green and starting to wilt. It make help to cover it with the lid for portions of that cooking period.
9. Before the kale starts wilting into nothingness and turning black, add the balsamic vinegar and stir to coat. Cook until the balsamic vinegar has mostly evaporated, leaving only a glaze on the kale.
10. Once the balsamic vinegar is no longer present as a liquid on the bottom of the pan, return the squash and bacon to the pan with the kale.
11. Add the beans to the pan.
12. Once the beans are heated through you are done!
13. Serve 350 g of the mixture over 1/2 cup of brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSHADOAN.
2. When the bacon is cooked to your desired level of crispiness, remove the bacon from the pan.
3. Add the olive oil, garlic, and red pepper flakes to the pan.
4. Allow that to cook for a minute or three, but watch vigilantly not to burn the garlic.
5. After the garlic and pepper flakes have had an opportunity to flavor the oil, add the cubed squash to the pan. Stir to coat the squash with oil.
6. Cover the pan so that the squash steams. Stir occasionally.
7. Once the squash has reached your desired level of browning and tenderness, remove it from the pan (I recommend putting it in the same place the bacon is.)
8. Into the pan goes the kale! Cook the kale until it is brilliant green and starting to wilt. It make help to cover it with the lid for portions of that cooking period.
9. Before the kale starts wilting into nothingness and turning black, add the balsamic vinegar and stir to coat. Cook until the balsamic vinegar has mostly evaporated, leaving only a glaze on the kale.
10. Once the balsamic vinegar is no longer present as a liquid on the bottom of the pan, return the squash and bacon to the pan with the kale.
11. Add the beans to the pan.
12. Once the beans are heated through you are done!
13. Serve 350 g of the mixture over 1/2 cup of brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSHADOAN.
Nutritional Info Amount Per Serving
- Calories: 352.6
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 246.6 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 9.6 g
- Protein: 16.9 g
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