Butternut Squash and Collard Greens Stir Fry

adapted from http://localfoods.about.com/od/fall/r/seedsquash.htm

1 medium butternut squash or 1 bag cubed squash (about 2 lbs)
1 T canola or other vegetable cooking oil
1 t brown mustard seeds
2-inch piece ginger, peeled and finely shredded
½ t salt
1 bunch collard greens, stemmed and chopped
¼ C chopped cilantro (optional)


  1. Halve squash lengthwise. Scoop out seeds, cut off and discard rind, and chop squash into bite-size pieces. Set aside.
  2. In a large frying pan or pot, heat oil over medium-high heat. Add mustard seeds, cover, and cook until you hear them “pop,” about 2 minutes. Add ginger and cook, stirring, until opaque and fragrant, about 2 minutes.
  3. Add squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until squash is tender, about 15 minutes. Add additional water if necessary to keep squash from sticking to the pan.
  4. Add collard greens in the final 5 minutes of cooking time.
  5. Add cilantro for garnish and stir to combine.


Serves 4-6

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