Farm Family Recipes

• 1 lb. bulk breakfast sausage
• 2 T. olive oil
• 1 butternut squash~ peeled and seeded; ¼ inch diced * (or any dense sweet squash)
• 1 medium onion, diced
• 1 apple, cored and diced
• 1 bunch kale~ stems removed and torn into pieces
• 6 T. broth or water, divided
• 1 tsp. chopped garlic
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 oz. Crow's Dairy Goat Milk Feta ~ drained and crumbled

1. In a large skillet cook sausage until no longer pink. Remove from pan and keep warm. 2. In the same pan heat 2 TBSP olive oil. 3. Add in butternut squash (or any dense sweet squash) and onion. Sauté over medium heat for 8 minutes. 4. Add in 4 TBSP of stock, cooked sausage, apple, garlic, salt and pepper. Sauté for 2 – 3 minutes. 5. Add kale and remaining stock. Cover and let kale wilt. 6. Remove from heat and top with crumbled feta. 7. Serve immediately. Recipe by Chef Danielle Kitchens Fresh Tip: Get a pint glass jar, add one inch of clean water. Snip off 1/4” from the bottom of the herbs, put in jar and cover with a clear plastic bag. I made sure no leaves were below water level. Put in fridge, change water every couple of days, picking out the yellow leaves if any.