Coconut Curry Collard Greens, Butternut Squash and Tofu Bowl

2 bunches collard greens, stemmed, cut into 1-inch strips, and rinsed clean with water

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, chopped

1 tablespoon grated fresh ginger

1 small butternut squash, peeled and diced into 1/2-inch pieces.

1/2 cup of unsweetened coconut milk

1 teaspoon salt

1 teaspoon freshly ground pepper 

2 teaspoons ground turmeric or yellow curry powder

1/4 teaspoon cayenne pepper

4 cups vegetable broth

1 14-ounce block of extra firm tofu diced into bite-sized pieces

juice of 1 lemon

warm cooked rice

3 scallions, thinly sliced for serving

1/4 cup chopped fresh cilantro, for serving

Bring a large pot of water to 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. Add the butternut squash, coconut milk, salt, pepper, turmeric or yellow curry powder if using, and cayenne. Stir until evenly mixed, add broth, and bring to a simmer reduce heat to low and cook for 10 minutes or until squash can be easily pierced with a fork. Add cooked collard greens, tofu, and lemon juice. Adjust salt and pepper to taste.

To create the bowl, place about a cup of cooked rice in an individual serving bowl, top with the squash stew, and top with some scallions, and cilantro, and serve. Tip: extra coconut milk can be stored in ice trays. One cube is approximately one tablespoon.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Thiam, Simply West African