Sautéed kale with butternut squash, burrata, honey and nuts
If you try this sautéed kale with pumpkin, burrata, honey and nuts, you will be delighted to incorporate, if you have not already tried it, a very healthy vegetable that has been sold in almost all supermarkets for only a few months, and also clean and ready to cook in bags: the Kale.
The kale is a type of kale, which is very low in calories and an important source of from calcium and other minerals such as iron, vitamins C and C3, vitamins C and K, beta-carotene. It can be eaten raw in salads, in smoothies, steamed, boiled, sautéed ... I find it a bit hard so I prefer to eat it cooked and removing the stems that are very woody. Now I will explain how to make it a delight for you!
Let's get to work with this sautéed kale with roasted pumpkin, burrata and honey and dried fruit vinaigrette.
INGREDIENTS: ( 4 persons)
- 200 gr of kale (or spinach)
- 200 gr of pumpkin
- 1 burrata fresh or mozzarella ball
- A handful of nuts assorted seeds, sunflower seeds, pumpkin seeds and walnuts.
- 4 dates
- Aove ( extra virgin olive oil)
- Salt
- 2 tablespoons balsamic vinegar
- One teaspoon of honey
STEP BY STEP RECIPE:
- The first thing we need to do is to roast the pumpkin, You can even do it the day before or when it suits you, because it takes a little time and so you have it ready when you want to assemble the dish. I buy the peanut squash (which as the name suggests has that shape). It is a bit of a pain to peel, but its flavor is always sweet and it is fleshy, but they also sell it already peeled and in pieces! Place the pumpkin in small pieces and peeled in a baking dish, season with salt and pepper and pour a splash of Aove. Roast for about 25 minutes at 200ºc. It all depends on the type of pumpkin and the size of the pieces. It will be ready when it is soft when pricked with a fork. If you see that it is burning but still hard, lower the oven temperature.
- The kale, it is also sold prepared and ready, already clean, in bags. I have also seen it unpackaged, in this case wash it well under the tap. Remove the stems that you see, as they are usually hard for my taste. In a large skillet pour a good splash of olive oil and brown over medium heat a couple of chopped garlic cloves. Add the kale, stir and poach for 5 minutes. Add half a glass of water, half a teaspoon of salt, increase the heat and cover. Leave over medium heat for about 10 minutes, stirring from time to time and then uncover and cook for another 5 minutes or until the water evaporates if there is still water left.
- Meanwhile make a vinaigrette: in a bowl put 50 ml of Aove, 2 tablespoons of balsamic vinegar, a teaspoon of honey and a pinch of salt and stir until emulsified. Add a handful of nuts and the pitted dates in small pieces and stir.
- On a large plate, place the kale and the pumpkin pieces distributed all over the plate. In the middle put a good fresh burrata and drizzle with all the vinaigrette.
Silverware of sautéed kale with roasted pumpkin, burrata, honey and dried fruits and nuts Isn't it?
To give you ideas or options, you can also substitute the kale for spinach, the burrata for mozzarella and the nuts that you like, hazelnuts, cashews .....
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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