I’d like to introduce you to the best meal I ate all weekend.
This lunch was a long time coming since I had a lot of time to think this past weekend.
It all started on Friday after school. We were getting slammed with snow — as much as one inch per hour. And of course, much to my dismay, it started pouring out of the sky at a heavy pace right about the time I was leaving from school. Great for my time for thinking, not so great for making it home at a reasonable time. At one point, I was driving four miles per hour down the interstate for approximately 4 miles. In case you have yet to do the math, that’s about one hour of my life. In fact, I probably could have ran home faster than that. Which reminds me, if you’re in the middle of a huge snow storm on the highway, do not — I repeat DO NOT — exit your vehicle for any reason. Common sense, right? Not in Chicago apparently.
For this very reason, I had a lot of time to think — to ponder — to concoct — while I was on my 30 minutes turned 2.5 hours commute on Friday night. Mainly I thought about how I wished I could teleport myself back to my living room. Then I thought about how I was glad I wasn’t having to travel 65 miles an hour in the two inches of snow that were already layering up on the interstate. Then I wondered where in the heck all the snow plows were.
In the middle of all of that though, I thought of this lunch — deliciously simple, packed with nutrients, and oh so satisfying. And then I promptly counted down the hours until I could make it with natural lighting on my side.
The funnest (yup, I’m a teacher) part about this meal is that you can make it for breakfast, lunch, or dinner (or all three), and it would be completely acceptable. Don’t you love meals where you feel like you’re being a rebel? No? Just me?
And for all of my single ladies (or men) out there, this is a single lady (or man) meal — sometimes having a husband who works when it snows worked out to my benefit this weekend — cooking for one!
Butternut Squash and Kale Hash
Serves: 1
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1/4 butternut squash, shredded
- 1/2 onion, diced
- 1 clove garlic, minced
- 4 kale leaves
- 1/2 tbsp. olive oil
- 1 egg
- 1/2 tsp. cumin
- 1/2 tsp. garlic
- 1/4 tsp. chili powder
- salt and pepper to taste
Instructions
- Begin by carefully peeling your 1/4 butternut squash with a vegetable peeler. Once it has been peeled, use a food processor attachment or shredder to shred the squash. Once shred, place a paper towel in a large bowl and pour the butternut squash into the bowl. Cover the butternut squash with another paper towel and press the excess liquid from the squash.
- Dice one half onion and onion. Then, de-stem the kale and cut into bite sized chunks
- Preheat a skillet with 1/2 tbsp. olive oil to medium high heat.
- Add the onion, garlic, and butternut squash to the skillet. Allow to cook for ~10 minutes, stirring every few minutes to avoid burning.
- After the butternut squash begins to brown like hash browns, add the chopped kale and stir occasionally until wilted (~3-4 minutes).
- Crack an egg over the top of the kale and butternut squash and lower the skillet heat to medium low. Cover the skillet and steam cook the egg until the whites have cooked.
- Enjoy!
Did I forget to mention we got 9’ish inches of the white powdery stuff? That right there is reason to celebrate with kale.
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