Carrot and Kale Vegetable Saute Recipe

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. Cook bacon in a large pan over medium heat, turning

periodically, until crisp. Remove bacon to paper towels with a slotted spoon. Remove all except one tablespoon of the

drippings. Add the squash and carrots to the drippings and simmer for five minutes over medium heat, covered. Add the

onion and poblano pepper and simmer, turning periodically, for approximately 5 minutes or until the veggies are soft. Add spices

and stir. Add tomatoes and kale; simmer, covered, for 2 to 3 minutes, or until kale is wilted. Add bacon on top.

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