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Squash and Kale

Serving Size: 1


  • 2 cups kale (1 bunch), washed
  • 1/4 cup onions
  • 1/3 cup assorted sweet peppers
  • 2 cups chicken stock
  • 1-2 tbsp oil
  • 1/2 yellow squash
  • salt and pepper

There are currently no nutrition facts for this recipe.


1. Cut kale into 2 inch portions. slice onions. Cut up assorted sweet peppers (cut membranes out of peppers). Slice yellow squash into 1/2 moon shaped in a quarter inch pieces.

2. Put an once of oil in heated pan. Add onions. Cook onions until they are a caramel color (about 5 minutes).

3. Add kale to pot and coat in oil. and 1 1/2 cup of chicken stock to pan. Turn heat up and let come to a simmer. Cook at a simmer for 7-8 minutes. You want the kale to be tender, not chewy. 

4. Add oil to another heated pan and sauté peppers until they are soft. 

5. Add the squash to the pan with kale and broth. Cook open and make sure they stay crisp.

6. Add peppers to kale pot and stir. 

7. Stir it all together and turn up the heat to get liquid out (3-5 minutes).

8. In opposite pan, reserve chicken stock uses to cook kale in--reduce down in order for it to get thicker.

9. Add a little salt and cracked pepper to help bring out the natural flavors.

10. Put on plate with chicken stock glaze.

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