Braised Collard Greens and Butternut Squash Recipe

Name: Braised Collard Greens and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat the oil in a large skillet over medium-high heat.
2
Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
3
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
4
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.
5
Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes.
6
Add the squash, cover and cook until tender, about 5 minutes.
7
Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes.
8
Add the butter and toss to coat.
9
Serve hot with a squeeze of lemon juice or hot sauce if using.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small shallot, chopped, Kosher salt, 1 clove garlic, smashed, and more.

Yes, Braised Collard Greens and Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Collard Greens and Butternut Squash

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