I used this as inspiration for a dish I made last night. I cooked the butternut squash ahead of time in the microwave, skipped the brown sugar, added pineapple juice since I had some in the fridge, used basil instead of cilantro since that’s what I had, and used a hot curry spice. I served it over brown rice. Was delicious!
It’s key to massage the kale really well to soften it and then salt it to take out the bitterness. This recipe can be altered many ways. You can add sesame tahini, pine nuts, pumpkin seeds, mango, dried cranberries, etc…
First made this at a Charleston, SC cooking class at the Maverick kitchen store. It’s tangy, fresh, and delicious. I found it’s just as good and maybe even bettter when you reduce the mayo and olive oil.