CARROT AND KALE VEGETABLE SAUTE

Carrot and Kale Vegetable Saute image

Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
1 poblano pepper, seeded and chopped
1/2 cup finely chopped red onion
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
2 cups chopped fresh kale

Steps:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

Nutrition Facts : Calories 101 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges