GINGER-LIME KALE with ROASTED BUTTERNUT SQUASH and CHICKPEAS
2 cups chopped butternut squash, peeled and seeded (cut into ¾-inch cubes)
1-1/2 Tbsp extra virgin olive oil, divided
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp fresh grated ginger root
8 cups thinly sliced kale
1-1/2 cups organic canned chickpeas, drained and rinsed
1 Tbsp fresh lime juice
¼ tsp sea salt
¼ cup fresh pomegranate arils
~ Preheat oven to 400 degrees
~ Toss squash with ½ tbsp oil and spread on a parchment lined baking sheet
~ Roast 25 minutes or until squash is fork tender and lightly browned
~ Remove squash from oven and let cool
~ Heat a wide and deep skillet over med-low heat
~ Add remaining 1 tbsp oil to coat skillet
~ Add onion and cook, stirring for 5 minutes
~ Add garlic and ginger, stirring for 30 seconds
~ Add kale, stirring for 1 minute until kale begins to wilt
~ Reduce heat to low, cover and cook 10 minutes, stirring once or twice
~ Add chickpeas and stir, then cover and cook for another 5 minutes or until chickpeas are heated through
~ Remove pan from heat and add squash, lime juice and salt
~ Transfer mixture to a large serving bowl and sprinkle with pomegranate arils
~ Serve immediately
