Ingredients

  • 8 bacon strips, coarsely chopped
  • 4 large carrots, sliced
  • 2 cups peeled cubed butternut squash (1/2-inch pieces)
  • 1 poblano pepper, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 2 cups chopped fresh kale

Directions

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
  • Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

Test Kitchen Tips

  • Use kitchen shears to cut bacon into small pieces directly over the skillet.
  • The sweet, rich flavor of smoked paprika is made by slowly drying peppers over a fire for several weeks.
  • Poblano peppers are dark green and mild in flavor. When dried, they turn reddish black and are known as anchos.