Kale and Butternut Squash Stew

Kale and Butternut Squash Stew
Serves 4

1 lbs tuscan kale or chard, chopped
1.5 pounds butternut squash, chopped into 1/2-inch pieces (about 4 cups)
1 1/2 cups onions
5 cloves of garlic, chopped
1/4 cup olive oil
2 cups stock, or more
salt and pepper
feta or parmesan for serving

Saute the chopped onions in a pot, about 5 minutes. Add the garlic. Stir in the chopped squash and the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.

Stir in chopped kale, and cook until wilted, 7-10 minutes. salt and pepper to taste. Serve with cheese.