BRAISED COLLARD GREENS AND BUTTERNUT SQUASH
The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- 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.
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Qadeer Baolch
[email protected]This dish was a bit too heavy for my taste. I think I would have preferred it if the collard greens were sautéed instead of braised. The butternut squash was also a bit too sweet for my liking.
Mulamuli Mangena
[email protected]I'm not a big fan of collard greens, but I really enjoyed this dish. The butternut squash and bacon really helped to balance out the bitterness of the greens. I'll definitely be making this again!
Miriam Vazquez
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add a bit of cayenne pepper for a little kick and some crumbled goat cheese for a creamy texture.
REZKI
[email protected]I followed the recipe exactly, but my dish didn't turn out as expected. The collard greens were too bitter and the butternut squash was mushy. I think I might have overcooked it.
Needto Knowbasis
[email protected]This dish was a bit too bland for my taste. I had to add extra salt and pepper to make it palatable. The collard greens were also a bit tough, even after cooking them for the recommended time.
Emmanuel Kasonde
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. The collard greens and butternut squash are a great combination, and the bacon adds a nice smoky flavor. I always get compliments when I make this dish.
Mm Nm
[email protected]This recipe was easy to follow and the end result was delicious. The collard greens were tender and flavorful, and the butternut squash was perfectly roasted. I would definitely recommend this recipe to anyone looking for a healthy and tasty side dis
Deonidas Ndiamkama
[email protected]Amazing! I made this dish for my family and they couldn't get enough. The flavors were incredible and the collard greens were cooked perfectly. I will definitely be making this again and again.
Meisie Fourie
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The collard greens and butternut squash were an unexpected pairing, but they worked so well together. The bacon and spices added a ton of flavor and the end result was a de
Okojie Donald
[email protected]This dish was a hit at our dinner party! Everyone loved the unique combination of flavors and textures. The butternut squash was perfectly tender and the collard greens were cooked to perfection. The bacon added a nice crispy element and the seasonin
Ghamai Khan
[email protected]These collard greens and butternut squash were a delightful surprise! The sweetness of the squash balanced perfectly with the slight bitterness of the greens, and the bacon added a savory smokiness that brought the whole dish together. I followed the