Coconut Collard Greens with Roasted Kabocha Squash
I’ve been talking to myself lately.
There is a beauty in having one or more children with you at all times because if you are in public, people assume you are having a conversation with those children and not singing a little ditty about toilet paper, glass cleaner, orange juice and razor blades. In the Everglades. I am a crafty songstress.
But when I’m not singing grocery lists to myself, I’m saying affirmations.
Like pickup lines I use on myself, they are cheesy, but effective.
Today’s was, “You don’t have to do anything.”
Oh sure, I have responsibilities. But not every thing has to be an obligation.
I didn’t have to pluck all the grey hairs I discovered in the mirror this morning. So I didn’t.
I didn’t have to take the car into the auto shop even though the check engine light came on. So I didn’t. (Shhh…don’t tell Pea Daddy.)
I didn’t have to wear two earrings. I returned home after many interactions with many people to discover I was sporting one large cubic zirconia stud quite obviously with my slicked back ponytail.
Arrr, matey.
None of these things matter truly.
As long as do the best I can today to love my children, my husband, God and myself, I am accomplished.
I am nourished.
I am enough.
And so are you.
Coconut Collard Greens with Roasted Kabocha Squash
Makes 2 main dish servings or 4 side servings
- 1 1/2 c. kabocha squash*, peeled and cubed
- 1-2 T. coconut oil, melted and divided
- coarse ground sea salt and pepper
- 1/2 c. sweet onion, chopped
- 1 bunch collard greens, cleaned, trimmed from stem and chopped
- 1 can coconut milk (full or reduced fat)
- 1 T. tamari or soy sauce
- 1-2 t. brown sugar or maple syrup (optional)
- 1/2 t. freshly grated nutmeg
- 2 T. unsweetened coconut, toasted
*Kabocha squash is a sweet, tender winter squash also known as Japanese pumpkin. You can find it at some natural food stores or Asian markets. I encourage you to try it, but if you can’t find it, you could substitute butternut squash or even sweet potatoes for this part of the recipe.
Preheat oven to 425 degrees.
Toss peeled and cubed squash with a pat of coconut oil and place on a baking sheet.
Roast for 20-25 minutes, stirring at least once halfway through.
Place a deep skillet or pot over medium high heat and add remaining coconut oil. Sauté onion until starting to soften and brown, about 4-5 minutes. Add collard greens that have been trimmed from the stem and cut into 1×2 inch strips. Toss to coat with coconut oil, adding slightly more if necessary.
Pour in coconut milk, tamari or soy sauce, brown sugar or maple syrup, if using and nutmeg.
Bring to a low boil, then lower heat and simmer for 15-20 minutes, or until greens have softened but are still vibrant.
Add roasted squash to greens and place in a serving dish.
Top with toasted coconut.
If you think you don’t like greens, this recipe is for you.
Combined with sweet, tender squash, rich, creamy coconut milk and a toasty, crunchy finish, who knew collards could be so heavenly?
Oh yeah. Me.
You could serve this over brown rice or quinoa, if you like, or add in some tofu or tempeh to make it heartier.
Today, though, you don’t really have to do anything.
But you do have to eat.
And drink orange juice on a caboose.
See you at the Grammys.
Ha! Whatever gets you through the day, right?!
I just made your cheese-stuffed bean burgers for my carnivorous husband tonight, and he deemed them “surprisingly good!”. I love when we can surprise them.
I am pregnant (praise the Lord!) and dealing with food aversions to meat and dairy right now, so your book has been a lifesaver for me and my hungry husband. Once again, thank you!!! You’re the best, and yes, you are enough. Much love!
Oh, congrats Lauren! I’m glad you and your guy liked the burgers and I am grateful to be a part of your pregnancy cravings
Yum! I actually tried Kombacha for the first time a couple weeks ago…it was delicious! I also received your book in the mail the other day! I am so excited to start making your recipes!
I also thought you would appreciate this…I got accepted to law school!! So excited but a bit nervous. What was your experience like?
Congratulations, Tiffany!
Law school is stressful, but like most things, it’s as hard as you make it. If you want to be the editor of the law review or first in your class, yes, it’s going to be hell. But if you keep up with the assignments, study for your tests and learn their system (i.e. the Socratic method), it’s definitely do-able. You’ll do great!
Thank you!!
I made your oat bran muffins again and they are so good! this time I added blueberries and chocolate chips! Next on my list are your oatmeal squares! What is the texture like on those?
I want to eat them like an oatmeal bar with a homemade blueberry preserve spread on top.
The texture is like a firm bowl of oatmeal, if that makes sense. I’d give it a go!
healthy delicious! YUM! i love eating winter squash + leafy greens together. antioxidants are bomb.
I may have licked the bowl.
Kabocha is my favorite food of ALL TIME. So I know I will love this recipe simply because it involves kabocha.
You will LOVE this. You must try it!
I once managed to make it all the way to work (i.e. 40 min train ride plus a walk through the city) before I realised I was sporting just one great big dangly, glass bauble earring. I found the other days later on the side of the road right near our house (sadly very damaged, presumably from being run over at least once). It was very bottom heavy and I think it must have just swung its way out as I walked!
I too finally have my very own copy of your book (it didn’t arrive for b’day or Christmas so I bought it for myself!). Tried a tofu recipe for the first time ever the other night and have to admit I was a little bit tentative about it. The good news is that not only did I love it but my husband agreed he’d eat it again too!!!!!
Success! Thank you for the feedback. And thanks for making me feel better about that earring thing.
You must have been following me at the grocery store today and seen the kabocha and collard greens in my cart. Maybe this collard recipe will break my kale-sunshine-salad-addiction. Maybe.
Really?! And I know you have coconut.
Yum! This looks great. I love kabocha squash–I just get terrified while I’m cutting it. I’ve only had collard greens a few times in my life, but I really like them. They are super hearty and satisfy veg cravings!
This one was surprisingly easy to cut and peel. Not sure why, but I was digging it.
You had me at arrr matey.
This looks so delicious, I’m craving something like this right now. But….I don’t think I can buy collard greens in Australia.
Any ideas for a substitute?
You could definitely use kale instead!
Mmm…this looks so good! I love greens and squash. I usually use kale in a dish like this, but collards would be an awesome change! I wish that stores around here still had kabocha squash…they’ve stopped stocking it in all of my local grocers
boo…
Butternut really would be fabulous as well.
Haha, I think EVERYONE has, at some point, spoken to themselves. I love that you are giving yourself affirmations all day. It really does train your brain to see the positive in life, not just in yourself. You are amazing. Because it is always nice to have our affirmations confirmed by an outside source, right? That soup looks amazing too by the by. So good, I may even give it a try (eh, eh?) As per usual,(and unlike myself…) you rock Mama.
Thanks for confirming my affirmations
And you, my dear friend, rock as well.
This looks great. I’m looking for a delicious vegetarian dish to make for my friend tomorrow night and this may be it!
I hope you try it. I’d love to hear what you think!
For anyone who hasn’t tasted it, kabocha squash is one of the most delicious foods on the planet! The skin is edible, too, which makes preparation a bit easier. I can’t wait to try this dish… these flavors are totally meant to blissfully coexist in one bowl.
I never thought about singing my grocery list. Brilliant! Maybe that will help me remember the dish soap that I’ve forgotten the last three trips! Although I have enjoyed skipping the hand washing and putting them straight in the dishwasher….
This is the third post today I’ve seen on kabocha squash. Universe, I hear you. I’m adding it to my grocery list. Along with dishwashing soap.
I’ll think of a song that incorporates both and send it to you…
20 years later…I still remember Bible verses I had to memorize for school when I was young by turning them into raps with my mom…
haha
Kind of embarrassing though that when I recited them to the teacher, I had to do it rap-style
I can tell you all the capitals of S. American countries in a rap song as well. We rock.
I think I don’t like greens so maybe I should try it. We are going vegetarian for a week to see how we survive it. I made those bbq kale chips yesterday. Yuck o Yuck. I just didn’t like them. I tried making collared greens awhile back, Yuck o Yuck. Maybe this will change greens for me?
I say it’s worth a shot!
Ohh man does this look good!!! Seriously. I love that it’s in a gravy/sauce too. Can’t wait to make it!!
Coconut gravy, that is.
The best kind of gravy, if you ask me.
I had Where I Belong by Building 429 stuck in my head all day and realized I was singing it to myself in the aisle at New Seasons. Now I know I should borrow a child to take with me next time and people might think I am just singing with them to calm them down or something like that.
I don’t know that song or band. I am so uncool.
I just heard it for the first time yesterday on The Fish, so I doubt you’re uncool
If you think you don’t like greens, this recipe is for you. <– I just put tons of spinach into tonight's dinner and the way I put it in, even my hubs who's not a huge huge spinach lover, he's just "so-so" with it…loved it. It's all about preparation techniques.
Your soup looks fabulous!
I can’t even count the number of times I’ve word different very dramatic earrings. Also, at least you’re telling yourself something helpful. I frequently imagine future conversations with people and later realise I’ve been pulling extravagant facial expressions in public as I imagine both sides of the conversation.
I think you need to borrow a kid.
You know, I tried that once. The weird thing is people really don’t like it when you offer children candy and try to run off with them.
i loooooooooooooooove kabocha squash – it is my all time favorite!
Me too!
i needed to hear that today – thank you
and all I’m sayin’ is Lulu didn’t get her song-writing talent from thin air…that stuff can ONLY be hereditary
Bah bah pickle pickle…
Never have I ever….eaten kambacha squash or collard greens!
You make me want to change!
Oh, Molly. Get with it!
Yes ma’am!
Hmm I like this idea of not having to do anything today… do you think my boss would mind if I take the day off because “Mama Pea said it was perfectly ok”?
This recipe sounds lovely, and so nutritious too! I haven’t had kabocha squash in so so long – thanks for the reminder!
Yeah, that wouldn’t fly. We still have responsibilities…but let go of some of those things you feel obligated to do!
I wasn’t sure about this from the title but you make it look amazingly good. I’ve really been craving greens this week (like kale) – not sure why because I am not the biggest fan of them. I will definitely try this squash – I had actually never had a butternut squash until I tried your butternut squash fries last week. You are expanding my squash horizons!
Sometimes I crave greens too…and not just in a smoothie or a juice. This is a good answer.
I’ve been craving greens after re-reading your Sunshine Kale recipea. I am not a huge fan of kale but for some reason it really struck a chord yesterday and I am totally obsessy over it now.
this looks delicious! i love anything roasted too. beautiful photos by the way!
Thank you!
That looks delicious! I’ve never tried collard greens before. For some reason they intimidate me, so I usually just throw spinach into everything. But maybe, just maybe I’ll be brave and buy some.
Spinach, though delicious, would never hold up in this dish. Be brave!
Teach me how to NOT pluck those gray hairs b/c when I find one (or 10) I kind of go OCD crazy and run for the tweezers. 2 months until 30 for me and they’re multiplying like rapid fire!
It just hurts way to much. I’m 33 and it’s not easing up anytime soon. I find a few strategically placed highlights are a good distraction.
Love the photos today!!
Thanks, I’ve been working on it!
It really shows! They look fabulous!
Mmmm kabocha is the best! Hopefully perfect for getting rid of this cold
Oh no–feel better!
Excuse me…just swallowed my drool. Why can’t we have a stove in my dorm? This looks unreal.
It is. I ate half with lunch and the rest of it as a midnight snack.
I’m always on the lookout for new ways to eat more greens. This dish looks fabulous. Hmm, I don’t suppose you have any suggestions for using turnips/rutabagas. I have a fridge full and need to come up with something to do with them. Although I suppose I could use them instead of the squash in this dish. Will ponder this as I sit in a boring meeting at work.
Honestly, I hate to admit this, but I’ve never had a turnip! You could try roasting them with olive oil and salt and pepper and see what happens?
I picked that squash up a few weeks ago at the farmers market, not knowing what it was. It’s been sitting in my cupboard ever since. I had no idea it was Japanese pumpkin, which I loved in Japan and have been missing ever since! I’ll have to go cook it asap.
Oh yes, go get it!
this looks perfect! squash can be hard to come by here but I will be searching just for this recipe! we’ve got plenty of collards.
Hope you love it, Bitt!
It’s as if you’re in my fridge or something – I’ve had collards sitting there for too long because I don’t know what to do with them. This is perfect!!
I never know what to do with the either and usually end up juicing them. Not anymore!
Collared greens – so in right now
Thanks for a delicious looking recipe!
Random, unrelated to collard greens question – are you going to be posting a Valentine’s Day menu perchance? Searching “vegan valentine’s menu” on Google is giving me lackluster results…
Hmmm…that’s a good idea. Let me see if I can come up with something!
Yum! I actually have my first kabocha squash sitting at the house, going to try and roast it tonight. Will have to try this soup sometime though, looks so good. Have you thought of adding a Pinterest button to your posts?
Yes, I have, I am just a moron and don’t have a clue how.
Would kale work as a sub for collard greens? I want to make this asap but don’t want to run to the grocery store with 2 toddlers! Please say yes. I don’t think I can wait to make this!
YES! You may not need to cook it as long…I find that kale is a little more tender than collards, but definitely give it a go.
deary me! i still can not stomach greens (when does morning sickness just give it up?? sheesh!) but this looks absolutely divine & craveable. thai-ish flavors, right? do you deliver…to MN? xo!!
hey, are you still no-poo-ing? (not like you don’t have a zillion things on your DON’T HAVE TO DO LIST already…just curious how it’s going for ya?)
You are psychic. I’m just finishing my post on the whole no-poo thing. That is so weird.
i channeled my inner no-pooista. maybe she’s your cosmic cosmetic bestie.
awesome.
One question: where the heck are you finding your kabocha squashes? I live not to far from you and haven’t been able to find them in the stores since late December. Our Fred Meyer had a huge surplus of them a couple months ago and I totally loaded up. Unfortunately, those have all been devoured and I’m suffering from major kabocha withdrawal. Please let me in on who your squash dealer is. I promise I’ll leave you a few
Have you ever been to Lifesource? They have a ton right now!
I’m not a blogger, usually, but I had to stop and post on your blog…..It’s SO cute! Love your sense of humor! Will visit, again.
Thanks!
Thanks, Janice!
yum my southern roots instilled me with a love of all things greens. can’t wait for this fun recipe.
Love this!! Book-marking this for the next time I need a big dose of tasty folate.
Ooh I love that you used collard greens–Would love to see more future recipes using chard, kale, or collards. I’m always looking for recipes using these! This recipe looks delish!
Thank you! Did I ever respond to your email? (I’m sorry!) Your cupcakes were beautiful! So totally professional looking and I think you could have a little vegan cupcake business on the side
This looks delicious! Do you have any suggestions on how to cut and peel that squash that doesn’t require a machete and finger protection? My local whole foods has cut it up for me before but peeling it is a job!
I always use a vegetable peeler and that seems to do the trick!
Served it for dinner tonight. Served it with a piece of whole grain home made bread. Delicious! Maybe next time I’ll try it over brown rice.
Wonderful!
I made this tonight and am currently DEVOURING it– great recipe!