Caribbean gingered squash, rice and kale

Directions

1. In a large nonstick skillet, heat the water.

2. Add the onion; cook, stirring as needed, until softened, about 5 minutes.

3. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

4. Add the kale in handfuls, stirring as it wilts.

5. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil.

6. Reduce the heat and simmer until the water is absorbed, 35-40 minutes.

7. Remove from the heat; add the lime juice and fluff with a fork.

8. Let stand, covered, 5 minutes.

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