1⁄2 pound kale, leaves stripped from stems and chopped
3 to 4 cups of water
1 Tbsp. olive oil
1 Tbsp. butter
1 small butternut squash, peeled and cut into small cubes
Kernels cut off 2 ears of corn
1⁄8 teaspoon cayenne
1⁄4 teaspoon cumin
Pinch of salt and pepper
1 lime, quartered
In a large skillet with a lid, bring water to boil.
Add the kale, cover, and cook until tender, 5 to 7 minutes.
Drain and set aside.
Dry the skillet, add the butter and oil and place over medium heat.
Add the squash in a single layer and sauté until lightly browned, about 15 minutes.
Add the corn and spices and cook another 4 to 5 minutes.
Add the kale back in and serve with lime wedges.
From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen