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Winter Squash & Greens Stir Fry

Ingredients:

2 tablespoons butter (divided)
1 tablespoon olive oil
½ winter squash (Butternut, Blue Hubbard, or Red Kuri squash) peeled, seeded and diced
½ teaspoon sea salt
½ teaspoon chili powder (more to taste)
Pinch of black pepper
1 bunch greens (kale, collards, or chard) stalks discarded and leaves cut into bite size pieces
3 cloves garlic, minced

Directions:

1. Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chili powder and pepper.
2. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
3. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale and garlic. Toss it around with tongs and cook it for 3 to 4 minutes.
4. Add in the cooked squash and gently toss together.