½ yellow onion
2 cloves of garlic
1 Tbsp olive oil
1 butternut squash
2 cups chopped kale
2 Tbsp Braggs Liquid Aminos
2 cups cooked adzuki beans
1. Saute the onion and garlic in the olive oil for 5 minutes on med-low heat.
2. Peel and cut the butternut squash and sauté with the chopped kale, Braggs Liquid Aminos, and ½ cup water for 30 minutes.
3. After 20 minutes, add cooked adzuki beans and heat thoroughly for 5 minutes.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.