Suesan Stovall is an Oak Bluffs summer resident whom the gods have blessed abundantly with talent. She’s a magnificent singer whose island performances are all too rare, and the annual showing of her spiritually based collages and assemblages is one of the high points of the late-summer season, attracting up-island and down-island residents who mix, mingle, and fight over who will buy which works. On top of all that, she’s a great cook and often whips up a collation for the opening of her art show. This corn bread–collard green pie is one of her specialties and pulls out all of the Southern–African American culinary stops. Serve with a green salad
SERVES 4 TO 6
Preheat the oven to 400°F. Prepare the corn bread batter as directed and reserve. Put 4 tablespoons of the butter in a 9-by-12-inch baking pan and place in the oven. When the butter has melted, remove the pan from the oven and reserve.
Place the squashes in a saucepan and add salted water to cover. Bring to a boil and boil for 8 minutes, or until the squash is soft. Drain well and place in a bowl. Season with salt and then mash in the remaining 4 tablespoons butter with a fork. Set aside.
Heat the olive oil in a skillet over medium heat. Add the onions and garlic and sauté for 2 to 3 minutes, or until the onions are lightly browned. Add the collard greens, season with the soy sauce, thyme, and pepper, and continue to cook, stirring occasionally from the bottom so the onions don’t stick, for 6 to 7 minutes, or until the greens are wilted. Remove from the heat.
Pour half of the corn bread batter into the butter in the baking pan. Spoon the collard greens mixture on top of the batter. Spread the squash mixture on top of the greens, and cover with the remaining batter. Bake for 20 minutes, or until golden brown. Remove from the oven and let cool. Cut into squares to serve.