Braised Kale with Butternut Squash

Ingredients:

• 300g kale, washed, stems trimmed and cut into 4cm pieces.
• 300 g frozen butternut squash, diced
• 2 tbsp. l. olive oil
• 1 small shallot, chopped
• 1 clove garlic, crushed
• 1 tbsp. grated ginger
• 2 tbsp (30 g) butter
• Freshly squeezed lemon juice or hot sauce, your choice

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the shallot and 1/2 teaspoon salt and cook, stirring, until softened, about 3 minutes.
2. Reduce heat to medium and add garlic, ginger, and a little ground black pepper. Stir.
3. Add the cabbage, 1.5 cups of water, and 0.5 teaspoon of salt and bring to a boil. Cook, stirring occasionally, until the cabbage wilts, about 5 minutes.
4. Reduce heat to medium-low, cover, and simmer until the cabbage is tender, about 15 minutes. Add the squash, cover, and simmer until tender, about 5 minutes.
5. Remove the lid, increase the heat to medium-high, and cook until the liquid has evaporated, about 5 minutes. Stir in the butter and season with pepper. Serve hot, drizzled with lemon juice or hot sauce.