Zucca saltata con cavolo riccio e salvia, a basso contenuto di carboidrati e senza glutine

Ingredienti

• 3 Tablespoons butter
• 2 Tablespoons olive oil
• 6 Cups fresh pumpkin or Hubbard squash, cubed
• 1/2 Large onion
• 3 Large leaves Lacinto kale (also known as Dinosaur kale)
• 8-10 Leaves fresh sage, snipped into slivers
• Water, as needed
• Your favorite salt (mine is Pink Himalayan), to taste

Preparazione

1. 1

   Slice the onion into thin crescents.

2. 2

   Peel pumpkin and cube into about ½ inch pieces.

3. 3

   Take the thick central rib out of the kale leaves, and slice across the leaves to form ribbons about ½ inch across and a few inches long.

4. 4

   Heat 1 tablespoon each of the butter and olive oil in a large, deep skillet, on medium high.

5. 5

   Add the onion and stir until it’s translucent and starting to brown.

6. 6

   Add another tablespoon each of the butter and olive oil (we didn’t do this all at once because we weren’t trying to deep-fry the onion), turn the burner up to high, and add the pumpkin and sage.

7. 7

   Sauté the pumpkin, stirring constantly, about 5 minutes, until the pumpkin has many areas of deep brown.

8. 8

   Add water to give a thin layer and prevent the pumpkin from burning.

9. 9

   Add the kale, continuing to stir, adding a little water when necessary, until pumpkin is softened and kale is wilted.

10. 10

    Allow water to cook off and melt the last tablespoon of butter into the pan.

11. 11

    Sprinkle with as much salt as you like, stir in butter and salt, and serve.