Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

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