Braised Squash and Collards

Bring something new to your go-to comfort food with this different take on beloved braised greens.

Braised Squash and Collards
Makes about 10 cups
  • 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
  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.