2 bunches kale, tough stems and ribs stripped out, leaves sliced (it seems like a LOT but it wilts down when cooked)
1 1/2 cups low-sodium vegetable broth, divided
1 medium sized butternut squash, peeled, seeded and cut into small cubes
1 red onion, sliced
4 pitted dates, finely chopped
2 tablespoons sherry vinegar
Put kale and 1 cup vegetable broth in a large pot and place over medium heat. (If you can’t fit all the kale in one pot, use two pots with 1/2 cup vegetable broth in each.)
Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
Combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
Cool, toss with kale and butternut and serve warm, room temperature or chilled.
The vegetable broth only covers the bottom of the pot, and the flavor is soaked into the kale and squash by the time they’re done cooking. At first, I thought there was a mistake in the amount, but that really is all you need!
For more details and photos, click here.