You could view this as a pasta dish, with the collards standing in for the noodles, and the squash as part of the sauce, such as the potatoes in a traditional Pasto alla Genovese, and serve it on its own, or use it as a side dish.
INGREDIENTS:
1 bunch collards, stemmed and cut into ¼ inch strips, washed and drained ¼ white or brown onion, root end still attached, sliced across into very thin quarter moons 1 medium butternut squash (enough for 3 cups), peeled and cut into 3/8ths inch to ½ inch cubes 1 cup South West Cilantro Pesto, or as needed (see recipe) Olive oil as needed 1/2 tablespoon freshly ground coriander seed, or as needed* Pinch of ground cinnamon 1/8th teaspoon garlic powder Salt and pepper to taste 2 tablespoons plus 2 tablespoons fresh squeezed lemon juice, or mix 1:1 lemon and limeMETHOD:
Heat the oven to 400°F. Lightly oil a foil covered baking sheet. Put the squash cubes into a bowl and lightly coat with oil, tossing to evenly coat. Season with salt, pepper, the garlic powder, a light dusting of cinnamon, and some ground coriander seed. Toss to coat evenly. Drizzle with 2 tablespoons lemon or lemon/lime juice and toss to evenly coat. Spread out on the prepared baking sheet, being sure there is room between each piece of squash so they crisp up instead of cooking mushy. Place in the center of the oven and cook until golden and tender, with caramelization along the edges of the cubes. This should take around 20 minutes.
While the squash is cooking, heat a 10 or 12 inch sauté pan over medium heat. When hot, film with oil and add the onions and scatter a little salt over. Cook gently without browning until tender and translucent.
Add the collard ribbons and drizzle with a little oil. Use tongs to mix with the onions well and distribute the oil. Season the vegetables with some pepper and a good sprinkling of coriander seed powder. Cook until tender. This should all take 15-20 minutes. When tender, remove pan from heat and keep warm.
When the squash is done, place the collards over a medium flame and heat through, then drizzle with lemon or lemon lime juice-just enough to moisten the greens and lightly flavor them, not soak them or overwhelm them with citrus tang.
Put the greens on a platter and pour the squash over. Drizzle with the Cilantro Pesto, and serve. Alternatively, place the squash into a large bowl, top with greens and drizzle with sauce, then very gently toss to combine. Plate or place individual mounds on a plate or in a bowl. Whichever you choose, work quickly as you want the heat of the vegetables to warm the pesto. Serve hot.
Chef’s Notes:
*I like to keep a pepper mill filled with whole coriander seeds to grind as I need. Coriander seed has a light fresh citrus aroma and flavor that adds floral top notes as well as a great background. When working with cilantro (a.k.a. coriander) I like to use coriander seed add depth to cilantros very top-note oriented flavor.
If you wish, you could garnish this dish with a scattering of pepitas, pine nuts, or a frizzle of fried shallots or leeks.
Serves: 4
Source: Chef Andrew E Cohen
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