1 small butternut - peeled, seeded, and cut
1/4 cup fresh sage leaves
2 tablespoons plus 1 teaspoon olive oil
salt and black pepper
4 bone-in pork chops
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)
How to make it
Heat oven to 205° C. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.
Healthy Ingredients: Lutein & Zeaxanthin
Two very important eye nutrients that may reduce your risk for macular degeneration and cataracts have names you may not be familiar with: lutein (LOO-teen) and zeaxanthin (zee-ah-ZAN-thin). In addition to being found in many green leafy plants, lutein and zeaxanthin are found in high concentrations in the macula of the human eye, giving the macula its yellowish colour. In fact, the macula also is called the "macula lutea" (from the Latin macula, meaning "spot," and lutea, meaning "yellow'"). You'll find a large source of these nutrients in kale.
Date Published: 13 July 2015