SKILLET COLLARDS AND WINTER SQUASH
Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I'd drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.
- Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 983 milligrams, Sugar 4 grams
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MD Bijy
[email protected]This dish is a great way to use up leftover turkey or chicken.
Saheli Lihansa
[email protected]This is a great recipe to experiment with. I added some chopped bacon and it was delicious.
Hunain Shaikh
[email protected]I love the smoky flavor that the paprika adds to this dish.
Robby Schramm
[email protected]This dish is a great way to get your daily dose of vegetables.
Alexa Willard
[email protected]I'm always looking for new vegetarian dishes, and this one is a winner. The collards and squash are a great combination.
Mubashar King
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
samee Baloch
[email protected]I love that this dish is made with all fresh ingredients. It's so much healthier than the canned stuff.
RJ Rayhan
[email protected]This dish is a great way to warm up on a cold winter day.
Omorodion golden Angel Princess
[email protected]I'm always looking for new ways to cook collards, and this recipe is a keeper. The winter squash adds a nice sweetness to the dish.
Adan Arshad
[email protected]This is a delicious and healthy dish that I will definitely be making again.
The Merpsters225
[email protected]I'm not a big fan of collard greens, but this dish changed my mind. The squash and the spices really balance out the flavor of the collards.
Aphiwe Mxokozeli
[email protected]This recipe is a great way to use up leftover collards and winter squash. It's also a great way to get your kids to eat their vegetables.
Rupesh Thakuri
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Cumpian Garcia
[email protected]I followed the recipe exactly and the dish turned out great. The collards were tender and the squash was perfectly roasted.
Ziya Ziya
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's packed with nutrients.
mosese ratu
[email protected]I love the simplicity of this dish. Just a few ingredients and you have a delicious and healthy meal.
Gem Strange
[email protected]This dish was a hit with my family! The collard greens and winter squash were cooked perfectly, and the flavors were amazing. I will definitely be making this again.
Shallet Onzere
[email protected]Collards and winter squash cooked in a skillet until tender and flavorful. A great way to enjoy these healthy vegetables.