Outstanding Collards and Butternut Squash

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Preparation time: 55 minutes

Serves: 4–6

This recipe is so delicious that even your non-health-nut friends and family will rave about it. Naturally sweet and rich, this dish is a perfect holiday meal or side dish, and makes a great cool-weather treat.

INGREDIENTS:

1 bunch collards (about 3–4 cups chopped)

1 butternut squash

1 Tbsp. coconut oil

Herbamare herb sea salt, or regular sea salt, and pepper to taste

INSTRUCTIONS:

Preheat the oven to 350° F.

With a sharp kitchen knife, prick the squash to create a way for heat to escape during cooking. Place squash in a Pyrex cooking dish with 1" water in it, and bake for approximately 40 minutes. You’ll know the squash is done when it feels soft and you can easily slice a knife into it.

Wash the collard leaves and then put them in your food processor and pulse a few times to chop it up a bit. You can also chop it up with a knife, into strips or bite-sized pieces.

When the squash is done, remove from the oven and put aside to cool. Once it’s cooled, put the strips of collards into a steamer basket in a pan with 2 cups water. Steam collards until they’re tender (about 5–10 minutes).

While collards are steaming, work on the squash. Slice it in half lengthwise and scoop it out with a spoon, discarding the seeds.

Transfer the steamed collards and squash to a pan with ½" water at the bottom, and set your stove to low heat. Add the coconut oil, black pepper, and Herbamare or sea salt and heat the whole dish up for 2–5 minutes.

Serve warm with other vegetables, sea vegetables, or a grain dish. Add Herbamare or sea salt to taste.