The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, chopped
- Kosher salt
- 1 clove garlic, smashed
- 1 tablespoon grated ginger
- Freshly ground black pepper
- 10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
- 10 ounces frozen cubed butternut squash
- 2 tablespoons unsalted butter
- Fresh lemon juice or hot sauce, optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
Nutrition Facts
| Calories | 130 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 10 milligrams |
| Sodium | 510 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 2 grams |
Reviews
The ingredients and directions are both duplicated