Roasted Pork Chops And Butternut Squash With Kale

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1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1?2-inch pieces

1/4 cup fresh sage leaves

2 tablespoons plus 1 teaspoon olive oil

kosher salt and black pepper

4 bone-in pork chops (each 1 inch thick; about 2 pounds total)

2 garlic cloves, thinly sliced

1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

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