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Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
And if roasting potatoes in the oven wasn’t simple enough, we’ve made seasoning even simpler by using a flavor-packed packet of onion soup mix. Potatoes don’t get any better or easier than this.
Steam the kale for 7 minutes. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring.
The kale adds a heartiness that only a good cruciferous green can provide, and it pairs perfectly with the tender, sweet flesh of the squash. Yum! Get the Stuffed Acorn Squash recipe .
White bean and kale soup: Add the kale for the last 15 minutes of cooking this soul-warming soup, and swap the kielbasa for vegan bacon (and/or add in some paprika for smokiness) to make it ...
Paired with squash, pomegranate seeds, kale and tahani, this dish still rings in around 400 calories per serving. Get the Roasted Squash Panzanella recipe . BEATRIZ DA COSTA
Make a sausage-studded sauce with mushrooms, onion, garlic, pumpkin purée and heavy cream and layer with lasagna noodles with heaps of kale, ricotta and sage filling.