Coconut Collard Greens with Butternut Squash
Reprinted with permission from Simply West African by Pierre Thiam with Lisa Katayama, copyright Pierre Thiam © 2023. Photographs by Evan Sung. Published by Clarkson Potter, a division of Penguin Random House, LLC.I love cooking with coconut milk. It has the perfect consistency for making vegetable dishes filling and rich and can be either sweet or savory. It’s also good for our immune, cardiac, and digestive systems. This recipe uses coconut milk as a base for cooking collard greens, a popular leafy green in West Africa, the American South, and many other parts of the African diaspora. Add in the butternut squash and you have an elegant, unforgettable dish that just might change the way you think about vegan food forever.
- Time: 90 min
- Servings: 4
Source: Oaktown Spice Shop
Ingredients
- pound collard greens, stemmed and cut into 1-inch strips
- tablespoons sustainably sourced red palm oil or vegetable oil
- small yellow onion, chopped
- garlic cloves, minced
- tablespoon grated fresh ginger
- small butternut squash, peeled and diced into ½-inch pieces
- or 1 can unsweetened full-fat coconut milk
- tablespoon fresh lemon juice
- teaspoon Pacific Fine or other fine sea salt plus more as needed
- teaspoon freshly ground black pepper, plus more as needed
- teaspoon ground turmeric
- teaspoon cayenne pepper
- scallions, thinly sliced
- chopped fresh cilantro