Braised Collard Greens and Butternut Squash

2019-07-15
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    130 calorie
  • Fat

    8 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    10 milligrams
  • Sodium

    510 milligrams
  • Carbohydrate

    11 grams
  • 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

Method

Step 1

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.

Step 2

Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Step 8

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.

Step 9

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.

Step 10

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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