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; 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.

Instant Pot Carnitas

Lemon Spaghetti with Shrimp

Teriyaki Chicken Thighs

Broccoli Gratin

Carbonara Stuffed Potatoes with Crispy Pancetta

On Tonight

The Great Food Truck Race

Tournament of Champions

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Gingery Rotisserie Chicken Salad Wraps

Air Fryer Eggplant Parm

Buttered Popcorn Blondies

Encore: Honey-Glazed Pork Chops with Shaved Carrot and Mint Salad

Encore: Sunny's Easy Bananas Foster

Red Velvet Pie

Try Premium

Our Ultimate Meal Prepping Meal Plan

A Meal Plan to Help You Stash the Freezer

Gingery Rotisserie Chicken Salad Wraps

Air Fryer Eggplant Parm

Buttered Popcorn Blondies

Encore: Honey-Glazed Pork Chops with Shaved Carrot and Mint Salad

Encore: Sunny's Easy Bananas Foster

Red Velvet Pie

Lemon Cheesecake Squares

2 Just-Add-Water Soups That Are Perfect for Meal Prep

Braised Collard Greens and Butternut Squash

Categories:

Related Pages