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By Pierre Thiam and Lisa Katayama (@chefpierrethiam and @tokyomango)
Rated 5.0 stars by 1 users
4
15 minutes
1 hour 25 minutes
Reprinted with permission from Simply West African by Pierre Thiam with Lisa Katayama, copyright Pierre Thiam © 2023. Photographs by Evan Sung. Published by Clarkson Potter, a division of Penguin Random House, LLC.
I love cooking with coconut milk. It has the perfect consistency for making vegetable dishes filling and rich and can be either sweet or savory. It’s also good for our immune, cardiac, and digestive systems. This recipe uses coconut milk as a base for cooking collard greens, a popular leafy green in West Africa, the American South, and many other parts of the African diaspora. Add in the butternut squash and you have an elegant, unforgettable dish that just might change the way you think about vegan food forever.
1 pound collard greens, stemmed and cut into 1-inch strips
2 tablespoons sustainably sourced red palm oil or vegetable oil
1 small butternut squash, peeled and diced into ½-inch pieces (about 2 cups)
1 teaspoon Pacific Fine or other fine sea salt plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
3 scallions, thinly sliced
¼ cup chopped fresh cilantro
Bring a large pot of water to a boil over high heat. Add the collard greens, reduce the heat to medium-low, and simmer, partially covered, until very soft and tender, about 1 hour. Drain well and set aside.
In a large pot, heat the oil over medium heat. Add the onion and cook until fragrant and soft, about 2 minutes. Add the garlic and ginger, and cook, stirring with a wooden spoon, until fragrant, another 2 minutes. Add the butternut squash, coconut milk, lemon juice, salt, pepper, turmeric, 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 the cooked collard greens and stir to combine. Taste and adjust the seasoning with salt and pepper as needed. Top with the scallions and cilantro and serve.
I hope your 15 hour prep was an error. I can’t see it taking anywhere near that long to prep this dish. That aside, this is going into my veggie file for when I’m cooking for my vegetarian family. It looks really good. I may even make it just for us.
Hi Michele! Thanks for bringing that typo to our attention. It is indeed meant to be 15 minutes, and will be updated soon. I hope you and your family enjoy the dish!
Warmly,
Evan
Oaktown Spice Shop