From The Mix, January/February 2011
1 medium butternut squash, washed, seeded and peeled and cut into 1/4-inch-thick pieces
2 cups green beans, washed and trimmed
4 cups kale pieces, washed and cut up
1–2 tbsp. olive oil
A few cloves garlic, chopped
2 tsp. soy sauce
1/2 cup water
In a large skillet, heat up olive oil over medium heat; add squash, green beans and garlic; stir about 2 minutes. Now, add soy sauce and water, cover and simmer about 4–5 minutes, until tender.
Next, add the kale and cover for approximately 3 minutes until tender. Kale can be young and thin leaves, which will cook in 2 minutes, or older and thicker leaves which will take more like 4. If the water cooks out, add a splash more.
Optional: use toasted sesame oil instead of olive oil. This is also good with unrefined coconut oil; just use 1/2 tablespoon and skip the garlic.