![]() Sauce ingredientsīutternut squash: Try buying pre-sliced squash to save time on prep, or check out my guide to roasting butternut squash. ![]() The greens are ready when they are blistered and a little crisp but still bright green. Sauté for 4-5 minutes, turning about halfway through to allow even cooking. To make the crispy collard greens, add the greens to a hot cast iron with minced garlic and coarse sea salt. This can make them easier to digest and it allows them to cook more quickly. In this recipe the collard greens are tossed in olive oil and massaged for a minute to soften the greens. This leaves a bit of a bite and adds great texture to this otherwise very creamy dish. ![]() Just like kale, collards crisp up well in a cast iron pan while retaining most of their structure. In addition to taking this dish to the next level, dark leafy greens are a good vegetarian source of iron. I love using Nature’s Greens collards because they come pre-sliced in the perfect bite-sized pieces for this recipe. Crispy collardsĬollards are traditionally served stewed or even in salads, but I think they are best tossed with olive oil and garlic and sautéed until nice and crispy. The best part is that unlike most collard greens recipes, these are ready in just 5 minutes! You’ll want to put these garlicky and crispy collards on more than just mac and cheese. ![]() Collards are one of my favorite leafy greens to add to classic comfort food dishes because they’re versatile and nutrient-dense. This recipe uses a handful of fresh fall ingredients like butternut squash and Nature’s Greens collard greens. Mac and cheese is one of my all time favorites foods, but sometimes I like adding extra flair and nutrition to it with fresh produce. This post is sponsored by Nature’s Greens. Celebrate the best of fall comfort food with this creamy butternut squash mac and cheese with garlicky, crispy collard greens! This vegetarian butternut squash mac and cheese uses fresh butternut squash to make a smooth and cheesy sauce. ![]()
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