Baked squash and colorful kale make this an impressive side dish for any gathering and the addition of creamy beans can easily take this salad into lunch territory.
Special Diets:
Ingredients
Method
Sort through beans to remove any debris.
Rinse beans and place in a large bowl.
Cover with cold water by a few inches and soak 8 hours or overnight.
Drain beans, place in a large pot and cover again with a few inches of water.
Add bay leaf and simmer beans until tender, about 1 hour.
Drain and set aside. (If using canned beans, skip this step.)
Meanwhile, preheat the oven to 425F.
Place squash in a 9x13-inch baking dish with 1/2 cup water.
Cover and cook until tender, about 25 minutes.
Heat a large skillet over medium-high heat.
Add ginger, garlic, red chile flakes, kale stems and 1/2 cup water.
Gently simmer until aromatic, about 5 minutes.
Add kale leaves and toss gently to wilt.
Combine squash, kale and beans in a large bowl.
Toss well and serve warm.
Nutritional Info
Serving Size
about 1 cup
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.