Use Vidalia or other sweet onions when in season to add another layer of complexity to this classic Southern-style combination of sturdy greens and winter squash. Time savers: Buy pre-cubed squash and frozen greens. Or, if using fresh greens, blanch them before adding to the pot.
Ingredients
- 1 medium to large butternut squash, 2-3 pounds, cleaned, peeled, and cubed
- 2 large bunches collard greens, 1½-2 pounds each, stems trimmed and leaves ribboned
- 1 large onion, diced
- Pinch red pepper flakes, if desired
- 5 tablespoons canola or other neutral oil
- 6 cloves garlic, minced
- 2 cups vegetable broth, or water
- ¼ cup apple cider vinegar
- Kosher salt and fresh-ground black pepper to taste
Preparation
- Heat oven to 425 degrees.
- Toss the butternut squash cubes with 3 tablespoons of oil, season with salt and black pepper and lay out on a sheet pan lined with parchment paper. Roast for about 25-30 minutes, or until cubes are slightly browned and soft.
- In a medium saucepan, add the remaining 2 tablespoons oil; sauté the onions over medium heat until light golden brown, 8-9 minutes. Add red pepper flakes and garlic, season lightly with salt and pepper. Cook for two minutes, or until garlic is softened and approaching translucence.
- Add collard greens and cook over medium heat for 15-18 minutes, stirring frequently. Season to taste.
- Add apple cider vinegar; reduce heat to a simmer and cook for an additional 3-5 minutes.
- Add vegetable broth or water and stew the greens for another 10-15 minutes.
- Add the butternut squash and cook for an additional 5 minutes. The greens should be moist but not swimming in liquid. Adjust seasonings. (Drain extra liquid, if necessary, and reserve as soup base).