Last week, there was a demo for a group of kids and this was the recipe that both the kids and adults enjoyed.
With the sweetness from the squash and red peppers, the savory collards, and the kick of the garlic, onions, and scallions, this is a great main or side dish. You can add another protein should you see fit.
2 TB coconut oil
1 red onion, diced
1 red bell pepper, diced
2 scallions, chopped
3 cloves garlic, chopped
3 cups butternut squash, peeled, seeded, and cubed
3 cups collard greens, chopped into small shreds
1/4 ts sea salt
black pepper to taste
1. Heat the oil in a large pot over medium-high heat. Stir in onion, bell pepper, scallions, and garlic and cook until soft.
2. Add squash and cook covered for 5 -7 minutes.
3. Add 1/2 cup of water, collard greens, salt, and pepper. Cook until vegetables are soft, about 10 minutes.
4. Allow to sit and cool slightly so the flavors meld. About 10 minutes.
This is one of those dishes that gets better the next day so definitely refrigerate some leftover if you don’t eat this all.
If you make this recipe, please tell me what you think!
