Carrot And Kale Vegetable Saute

• 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

1. 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.
2. 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.

bacon, carrots, butternut squash, pepper, red onion, paprika, salt, pepper, tomatoes, fresh kale

Taken from www.tasteofhome.com/recipes/carrot-and-kale-vegetable-saute/ (may not work)