Braised Collard Greens and Butternut Squash

• 2 tablespoons olive oil
• 1 small shallot, chopped
• Kosher salt
• 1 clove garlic, smashed
• 1 tablespoon grated ginger
• Freshly ground black pepper
• 10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
• 10 ounces frozen cubed butternut squash
• 2 tablespoons unsalted butter
• Fresh lemon juice or hot sauce, optional

1. Heat the oil in a large skillet over medium-high heat.
2. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
3. Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
4. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
5. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes.
6. Add the squash, cover and cook until tender, about 5 minutes.
7. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes.
8. Add the butter and toss to coat.
9. Serve hot with a squeeze of lemon juice or hot sauce if using.

olive oil, shallot, kosher salt, clove garlic, ginger, freshly ground black pepper, collard greens, unsalted butter, lemon juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/braised-collard-greens-and-butternut-squash.html (may not work)