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Mustardy Kale and Butternut Squash
- 2 tablespoons olive oil
- 1 small butternut squash, cut into 3/4-inch pieces
- 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
- 1 cup low-sodium chicken broth
- 1 tablespoon whole-grain mustard
Directions:View on Real Simple
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