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
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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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