Smoky Collards and Kabocha Squash Stew

1. 1

   Preheat oven to 425F.

2. 2

   Toss squash wedges with 1 Tbs.

3. 3

   oil, and season with salt and pepper, if desired.

4. 4

   Place wedges flesh side up on parchment-lined baking sheet, and roast 30 to 40 minutes, or until fork tender and starting to crisp on edges.

5. 5

   Scoop squash from skin, set flesh aside, and discard skin.

6. 6

   Meanwhile, heat remaining 2 Tbs.

7. 7

   oil in large saucepan over medium heat.

8. 8

   Add chipotle chile and garlic, and saute 2 minutes, or until garlic is fragrant.

9. 9

   Add collard greens a few handfuls at a time, and cook 7 minutes, or until all leaves are wilted.

10. 10

    Add broth and 3 cups water, and bring to a boil.

11. 11

    Remove from heat.

12. 12

    Add squash flesh to greens, and return to a boil over medium heat.

13. 13

    Simmer 45 minutes, whisking every 15 minutes to mash squash.

14. 14

    Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.