Braised Turnip Greens and Delicata Squash

2 tablespoons olive oil

½ small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

1 bunch Turnip Greens, cleaned and chopped into bite size pieces (the skin is edible on these)

1 Delicata Squash, seeds removed and largely diced

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.

Lower the heat to medium-low, cover and cook until the collards are tender, about 5-8 minutes. Add the squash, cover and cook until tender, about 7 minutes.

Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice.