1 Tbsp. unsalted butter
1/2 small shallot, finely chopped
1 clove garlic, peeled and finely grated
1/2″ piece of ginger, peeled and finely grated
1 bu. Red Dog collard greens, shredded
2/3 cup (half of a 13.5 ounce can) unsweetened full-fat coconut milk
1/2 Tbsp. soy sauce
1/4 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
1/2 Red Dog butternut squash, peeled and diced into 1/2″ pieces
Kosher salt and freshly ground pepper
2 scallions, white and light green parts only, thinly sliced
2 Tbsp. cilantro, leaves and stems finely chopped

Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook about 2 minutes more.

Add collard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook about 15 minutes, until greens and squash are fork-tender.

Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.