Kale with Delicata Squash and Hazelnuts [HMC]

Getting in the swing of eating veggies is like igniting a pilot light on a stove: it may take several tries, but once it's lit, the flame burns steadily. My challenge is to present important vegetables--and, none is more vital for brain health than kale--in ways that will kick-start your taste for this superfood. Here, I've paired kale with an autumn favorite, delicata squash, along with garlic, red pepper flakes, and freshly squeezed lemon juice to create a dish that's both a delight to the eyes and the taste buds. The chopped raosted hazelnuts take the entire concoction completely over the top. It's ablaze with flavor and should leave you burning for more.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the kale with cold water and set aside. Heat the olive oil in a large, deep saute pan over medium heat, then stir in the garlic and red pepper flakes and saute for about 15 seconds, then immediately add the squash and a pinch of salt. Stir to combine. Let cook until the squash is caramelized and just tender, about 10 minutes.

Step 2

Drain the kale and add it to the pan in batches along with 1/4 teaspoon salt. Saute until the greens turn bright green and wilt, about 5 minutes. Test the greens for tenderness; you may need to add 1 tablespoon of water and continue cooking, covered for another 2 to 3 minutes. Drizzle on 1 tablespoon of lemon juice and the maple syrup and stir gently. Taste; you may want to add a pinch or two of salt and another squeeze of lemon. Garnish with the hazelnuts and serve immediately.

Step 3

Store in an airtight container in the refrigerator for up to 3 days. Calories: 134 per serving.