Skillet Collards and Winter Squash
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup barley (regular or purple)
- 1quart water
- Salt to taste
- 2tablespoons extra virgin olive oil
- 2pounds butternut squash, peeled and diced
- 1generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons
- 2garlic cloves, minced
- Freshly ground pepper
- 2teaspoons slivered fresh sage
- Lemon juice to taste
Nutritional analysis per serving (6 servings)
251 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 8 grams protein; 1011 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.
- Step 2
Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
- Advance preparation: You can cook and drain the barley a day ahead. Keep the barley and the barley water separate in the refrigerator.
Private Notes
Comments
A good, adaptable recipe. I skipped the barley and served this with rice (which made it a lot quicker) and a sausage. Very nice way to use diced squash left over from another recipe--you don't really need 2 pounds.
A nice dish. More flavorful than I expected. I substituted sherry vinegar for the lemon
Used brown rice instead of barley, Momofuku savory seasoning instead of sage, and topped with poached egg. Just realized I forgot to squeeze a lemon but it was still filling and tasty. We’ll eat the leftovers for breakfast with a fried egg.
Added a sliced red onion to the mix (between the squash and greens) and used a whole grain blend that cooked faster than barley. No fresh sage so used a lovely Mediterranean spice blend. Wonderful recipe, easy to improvise!