Name: Braised Collard Greens and Butternut Squash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
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

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.

On Tonight

Braised Collard Greens and Butternut Squash

Categories:

Related Pages