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Coconut Milk Braised Collards with SquashCoconut Milk Braised Collards with Squash
Coconut Milk Braised Collards with Squash

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.
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Recipe - Downers Grove, IL
Coconut Milk Braised Collards with Squash
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
  1. Cut leaves into 1-inch pieces. Place in a bowl; massage with your fingers until slightly softened and fragrant. Set aside. 
  2. 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. 
  3. 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

Directions

  1. Cut leaves into 1-inch pieces. Place in a bowl; massage with your fingers until slightly softened and fragrant. Set aside. 
  2. 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. 
  3. 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.