Collard Greens with Roasted Kabocha Squash & Coconut

And for those of you that don't think I am completely off my rocker, this will be my next attempt at having collards with coconut.  I so love trying something new utilizing what I grow!  I ran across this recipe on Peas and Thank You by Mama Pea.  If anyone would like to grow Buttercup Squash or Kabocha, I do have a few extra seeds. 

A sweet buttercup squash, creamy coconut milk, collards, and toasted coconut, who would have guessed?  

Ingredients:  Recipe makes 2 entree servings or 4 sides

1 1/2 cups kabocha squash, peeled and cubed (can substitute butternut squash or sweet potatoes)

1-2 tablespoons coconut oil, melted and divided

Yummy!

coarse ground sea salt and pepper

1 small sweet onion, chopped

1 bunch collard greens, cleaned, trimmed from stem and chopped

1 can coconut milk (full or reduced fat)

1 tablespoon tamari or soy sauce

1-2 teaspoons brown sugar or maple syrup (optional)

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsweetened coconut, toasted

Instructions:

Preheat oven to 325 degrees.  Arrange coconut in a single layer on a baking sheet.  Place on the center rack and bake approximately 12 minutes.  Remove the toasted coconut from the baking sheet to cool in order to avoid over cooking.  

Raise oven temperature to 425 degrees.

Toss peeled and cubed squash with a pat of coconut oil and place on a baking sheet.  Season to taste with salt and pepper.  Roast for 20 - 25 minutes, stirring at least once halfway through.

Place a deep skillet or pot over medium high heat and add remaining coconut oil. Sauté onion until starting to soften and brown, about 4-5 minutes. Add collard greens that have been trimmed from the stem and cut into 1 x 2 inch strips. Toss to coat with coconut oil, adding slightly more if necessary.

Pour in coconut milk, tamari or soy sauce, brown sugar or maple syrup, if using, and nutmeg.

Bring to a low boil, then lower heat and simmer for 15-20 minutes, or until greens have softened but are still vibrant.  Season with salt and pepper to taste.

Now that's Collard's!

Add roasted squash to greens and place in a serving dish.

Top with toasted coconut.

Hope you enjoy! 

Denise, Beds 25 & 29