Braised Collard Greens & Butternut Squash

Vicki found this as a way to use the farm fresh collards and butternut squash they had on hand.
collards-squash

Ingredients

  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • Kosher salt
  • 1 clove garlic, smashed
  • 1/2 Tbsp cinnamon
  • Freshly ground black pepper
  • 10 oz. collard greens, cleaned,
    stemmed and chopped into 1-1/2-inch pieces
  • 10 oz. cubed butternut squash
  • 2 Tbsp unsalted butter
  • Fresh lemon juice or hot sauce, optional

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring, until soft, about 3 minutes.
  2. Lower the heat to medium and add the garlic, cinnamon and a few grinds of pepper; stir until combined.
  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.
  4. Lower the heat to medium-low, add the squash and cover and cook until the squash is tender, about 15-20 minutes.
  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.