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 View Recipe

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.