This is the time of year when I love cookin’ up a mess of collard or turnip greens. After the first frost they are just as sweet and tender as they can be. My Papa grew all kinds of greens and the best part of eating them was the pot likker to sop up with a big slice of buttered cornbread.
With Thanksgiving around the corner I have been working on ideas for our family dinner and my Cousin introduced me to the combination of collards and butternut squash. I cooked us up a mess and they turned out absolutely delicious and they will be a perfect side dish to serve with our family meal. The butternut squash just lends a lovely flavor to the collards and the bacon tossed in at the end is just the icing on the cake. For more family recipes follow me on Facebook at www.facebook.com/janetsappalachiankitchen.
Braised Collard Greens with Butternut Squash:
4 slices bacon, sliced up
1/2 C. finely chopped onion
1 clove garlic, peeled and thinly sliced
1 bunch collards, washed and chopped
1/4 tsp. red pepper flakes
1- 1 1/2 C. chicken broth (a little more might be necessary as it cooks down)
3 C. butternut squash, peeled and cubed into bite size pieces
salt and pepper to taste
1 tsp. hot pepper sauce
In a skillet, fry up the bacon till brown and crispy, remove the bacon to a paper towel lined plate. Add the onion to the remaining bacon grease in the pan and then add the garlic, chopped collards and pepper flakes. Stir to coat the collards in the bacon grease and then add in 1 C. of the chicken broth. Cover and let cook over med. low heat for 40 minutes, stirring occasionally and checking to see if more broth may be needed. After 40 minutes of cooking add the squash to the pan, cover and cook an additional 20 minutes, stirring occasionally. Taste the collards for the texture that your family prefers, cook a little longer if you want them softer. Season with salt and pepper to taste and stir in the hot pepper sauce and fried bacon just before serving.