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Carrot and Kale Vegetable Saute
Ingredients
  • 8 bacon strips, coarsely chopped
  • 4 large carrots, sliced
  • 2 cups peeled cubed butternut squash (½-inch pieces)
  • 1 poblano pepper, seeded and chopped
  • ½ cup finely chopped red onion
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 plum tomatoes, chopped
  • 2 cups chopped fresh kale
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