Braised Collard Greens and Butternut Squash
The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 10 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 2 grams
Ingredients
2 tablespoons olive oil
1 small shallot, chopped
Kosher salt
1 clove garlic, smashed
1 tablespoon grated ginger
Freshly ground black pepper
10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
10 ounces frozen cubed butternut squash
2 tablespoons unsalted butter
Fresh lemon juice or hot sauce, optional
2 tablespoons olive oil
1 small shallot, chopped
Kosher salt
1 clove garlic, smashed
1 tablespoon grated ginger
Freshly ground black pepper
10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
10 ounces frozen cubed butternut squash
2 tablespoons unsalted butter
Fresh lemon juice or hot sauce, optional
Directions
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
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