Braised Squash and Collards
 
Makes about 10 cups
Ingredients
  • 2 tablespoons olive oil
  • ¼ cup sliced green onions
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 pound chopped, cleaned fresh collard greens
  • 3 cups chopped, cleaned fresh mustard greens
  • 2 (1-quart) containers vegetable broth
  • 4 cups diced delicata squash (about 2 squash)
  • 2 tablespoons white vinegar
  • Garnish: green onions
Instructions
  1. In a large Dutch oven, heat olive oil over medium heat. Add green onion, garlic, ginger, salt, black pepper, and red pepper; cook until soft.
  2. Add collards and mustard greens and stir to combine. Increase heat to medium-high, add vegetable broth, and bring to a boil. Reduce to a simmer and cook until greens are tender, 30 to 40 minutes.
  3. Add squash and cook until just tender, 15 to 25 minutes. Remove from heat, add vinegar, and stir to combine. Garnish with green onions, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/braised-squash-collards/