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Carrot and Kale Vegetable Saute

2 reviews
Total Time
Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Darla Andrews, Boerne, Texas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

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

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Test Kitchen Tips
  • Use kitchen shears to cut bacon into small pieces directly over the skillet.
  • The sweet, rich flavor of smoked paprika is made by slowly drying peppers over a fire for several weeks.
  • Poblano peppers are dark green and mild in flavor. When dried, they turn reddish black and are known as anchos.
    • Test Kitchen Approved

    Carrot and Kale Vegetable Saute

    Contest Winner
    2 reviews
    Prep Time 15 min
    Cook Time 20 min
    Yield 8 servings

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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

    3/4 cup: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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