Coconut Collard Greens & Butternut Squash

Ingredients:

• Large bunch of collard green stemmed and cut into 1-inch strips

• 2 Tablespoons sustainably avocado or olive oil

• 1 small yellow onion, chopped

• 2-4 garlic cloves, minced

• 3 Tablespoon grated fresh ginger

• 1 small butternut squash, peeled and diced into

• ½-inch pieces (about 3 cups)

• 1½ cups or 1 (13.5-ounce) can unsweetened low-fat coconut milk

• 1 can chickpeas (15 oz), drained

• 1 cup diced tomatoes, preferably fresh or canned diced tomatoes (14.5 oz) plus juice 

• 11/2  Tablespoons Bragg’s Amino Acid or Soy Sauce

• 1 tablespoon fresh lemon juice

• 2 teaspoon fine sea salt, plus more as needed

• 1 teaspoon freshly ground black pepper, plus more as needed

• 1 Tablespoon curry powder 

• 2 teaspoons turmeric powder

• 1 teaspoon basil, dried

• ½ teaspoon cayenne pepper 

• 3 scallions, thinly sliced, for serving

• ¼ cup chopped fresh cilantro, for serving

• 1 cup cooked brown rice for a simple one bowl meal (Optional)

Directions:

• In a large pot, heat the oil over medium heat.

• Add the onion and garlic, cook until fragrant and soft, about 2 minutes.

• Add ginger, and cook, stirring with a wooden spoon, until fragrant, another 2 minutes.

• Add collard greens and saute for about 10 minutes until softening.

• Add the butternut squash, coconut milk, tomatoes, salt, pepper, curry powder, turmeric basil, and cayenne. Stir and bring to a simmer.

• Reduce the heat to low and cook until the squash is easily pierced with a fork, about 15 minutes.

• Add Bragg’s or soy, lemon juice and your chickpeas, stir together well and cook for another 10 minutes

• Taste and adjust the seasoning with salt and pepper as needed. Top with the scallions and cilantro and serve as a side dish or over brown rice for a simple one bowl meal.