Butternut Squash, Kale and Kalamata Olive Stir Fry

Notes

Recipe and photo by Emma Frisch

Prep Time: 15 minutes
Cook time: 25 minutes
Yield: 4-6 servings

Ingredients

Melted ghee or olive oil – 3 tablespoons
Butternut squash – 4 cups of 1/2-inch cubes of butternut squash
Garlic – 2.5 tablespoons, minced
Apple cider vinegar – 2 tablespoons
Maple syrup – 1 tablespoon
Garam masala – 1 teaspoon garam masala (spice)
Kale leaves – 4 cups coarsely shredded kale leaves
Black Kalamata olives – 1/3 cup, coarsely chopped
Sea salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon, freshly ground

Instructions

In a large saucepan, heat the ghee over medium-high.
Add the squash, toss and coat in ghee and saute for about 5 minutes, covered.
Add the garlic, apple cider vinegar and garam masala. Stir and cover with a lid. Let the squash simmer for about 10-15 minutes, stirring occasionally until it becomes tender and caramelized. (The smaller the pieces, the faster it will cook).
When the squash is cooked, add the kale and olives. Stir and cover again for about 5 minutes, until the kale wilts. When the kale is fully wilted, add the salt and pepper. Stir once more and remove from the heat to serve.

* Fresh(er) olives from the olive bar tend to taste much better than those in a can. For ease and cost and availability, I often settle on a can regardless, providing that it contains one ingredient: Olives.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com