Coconut Milk Braised Collards with Squash
Packed with organic ingredients and powerhouse greens, this cool-weather dairy-free side dish takes just 3 easy steps to prepare.
Recipe - Downers Grove, IL
Coconut Milk Braised Collards with Squash
Prep Time20 Minutes
Servings6
Cook Time19 Minutes
Ingredients
2 lb. collard greens, stems and ribs removed
1 Tbsp. Fresh Thyme organic virgin coconut oil
1½ cups chopped green onions
2 tsp. Fresh Thyme organic curry powder
2 tsp. refrigerated ginger stir-in paste
2 tsp. mild chili crisp, plus additional to taste
2 cups Fresh Thyme organic butternut squash cubes
1 (13.5 oz.) can Fresh Thyme unsweetened organic coconut milk
1 Tbsp. less sodium soy sauce
½ tsp. Fresh Thyme fine sea salt
Fresh lime juice, to taste
Directions
- Cut leaves into 1-inch pieces. Place in a bowl; massage with your fingers until slightly softened and fragrant. Set aside.
- In a large, deep nonstick skillet or wok, melt coconut oil over medium-high heat. Stir in green onions, curry powder, ginger paste, and chili crisp. Cook for 2 to 3 minutes until softened, stirring occasionally. Add collard greens and cook for 1 minute.
- Stir in squash, coconut milk, soy sauce, and salt. Bring to a simmer; reduce heat to medium-low and cook for 10 to 13 minutes or until squash is fork-tender, stirring occasionally. Season with additional chili crisp and lime juice, if desired.
Nutritional Information
20 minutes
Prep Time
19 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Collard Greens - 1 Each
$1.49
Fresh Thyme Organic Virgin Coconut Oil - 16.9 Ounce
$7.99$0.47/oz
Green Onions - 1 Each
$0.99
Fresh Thyme Organic Curry Powder - 1.87 Ounce
$3.99$2.13/oz
Gourmet Garden Ginger Stir-in Paste - 4 Ounce
$5.49$1.37/oz
Chili Crisp Mild 4 Oz - 4 Ounce
$6.99$1.75/oz
Organic Butternut Squash Cubes - 14 Ounce
Sale
$4.99 was $5.99$0.36/oz
Fresh Thyme Organic Unsweetened Coconut Milk - 13.5 Ounce
2 for $4.00
$2.00 was $2.59$0.15/oz
Not Available
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Limes - 1 Each
$0.69
Nutritional Information
Directions
- Cut leaves into 1-inch pieces. Place in a bowl; massage with your fingers until slightly softened and fragrant. Set aside.
- In a large, deep nonstick skillet or wok, melt coconut oil over medium-high heat. Stir in green onions, curry powder, ginger paste, and chili crisp. Cook for 2 to 3 minutes until softened, stirring occasionally. Add collard greens and cook for 1 minute.
- Stir in squash, coconut milk, soy sauce, and salt. Bring to a simmer; reduce heat to medium-low and cook for 10 to 13 minutes or until squash is fork-tender, stirring occasionally. Season with additional chili crisp and lime juice, if desired.