Skillet Collards And Winter Squash Recipes

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RISOTTO WITH WINTER SQUASH AND COLLARD GREENS



Risotto With Winter Squash and Collard Greens image

Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.

Provided by Martha Rose Shulman

Categories     dinner, one pot

Time 2h

Yield Serves six

Number Of Ingredients 13

1 1/2 pounds winter squash, such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash)
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper to taste
1 bunch collard greens, about 1 pound, stemmed and washed
2 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart water
1 small or 1/2 medium onion
2 large garlic cloves, green shoots removed, minced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Pinch of saffron (optional)
1/2 cup freshly grated Parmesan cheese (2 ounces)
3 to 4 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
  • While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
  • Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
  • Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
  • Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 506, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1639 milligrams, Sugar 20 grams

BRAISED COLLARD GREENS AND BUTTERNUT SQUASH



Braised Collard Greens and Butternut Squash image

The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

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
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

Steps:

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

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