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Low-Carb, Gluten-Free Sautéed Pumpkin, Kale and Sage Recipe
We’re going with savory, seasonal flavors in this month’s Low-Carb, Gluten-Free Sautéed Pumpkin, Kale & Sage recipe.
PrintLow-Carb, Gluten-Free Sautéed Pumpkin, Kale & Sage Recipe
We’re going with savory, seasonal flavors in this month’s Low-Carb, Gluten-Free Sautéed Pumpkin, Kale & Sage recipe.
- Yield: 6 servings 1x
Ingredients
Scale
- 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
Instructions
- Slice the onion into thin crescents.
- Peel pumpkin and cube into about ½ inch pieces.
- 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.
- Heat 1 tablespoon each of the butter and olive oil in a large, deep skillet, on medium high.
- Add the onion and stir until it’s translucent and starting to brown.
- 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.
- Sauté the pumpkin, stirring constantly, about 5 minutes, until the pumpkin has many areas of deep brown.
- Add water to give a thin layer and prevent the pumpkin from burning.
- Add the kale, continuing to stir, adding a little water when necessary, until pumpkin is softened and kale is wilted.
- Allow water to cook off and melt the last tablespoon of butter into the pan.
- Sprinkle with as much salt as you like, stir in butter and salt, and serve.
Nutrition
- Serving Size: 6 ounces
- Calories: 99
- Fat: 5.7g
- Carbohydrates: 12.3g (Net Carbs 8.2g)
- Fiber: 4.1g
- Protein: 2g
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Back to Tracey’s Pumpkin is Not Just for Pie for the Holidays: Low-Carb Pumpkin Recipes article.
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