2 pounds kale greens
1/8 cup olive oil
4 cloves garlic, minced
Trim the stems off kale and chop.
Heat the oil in a skillet and saute the garlic for one minute.
Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. (Do not overcook.)
One 3-pound butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
12 sage leaves or 3 T dried crushed sage
Kosher salt and freshly ground pepper
Preheat the oven to 425°
In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.
Transfer to a bowl and serve.