From Renu Dhar in Southern Living

Raw collards might not be your go-to salad greens, but trust us when we say they are a delicious (and underrated) way to start a salad. Massaging the collard greens is the key to making them crisp tender. Just don’t over do it. Stop when the leaves turn dark green and are barely wilted.

Married with the sweetness of roasted butternut squash, a touch of bitter radicchio, and salty Parmesan, the collards become a fresh side dish perfect for cutting through the richness of casseroles, roasts, and other entrees.

Ingredients

  • 1 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices (about 6 cups)
  • 5 1/2 Tbsp. olive oil, divided
  • 1 tsp. kosher salt, divided
  • 10 cups stemmed and torn fresh collard greens (from 1 large bunch)
  • 2 tsp. granulated sugar
  • 1/4 cup red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 garlic clove, minced (about 1 tsp.)
  • 2 tsp. pure maple syrup
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1 cup torn radicchio (from 1 small head)
  • 1/4 cup thinly sliced red onion (from 1 small onion)
  • 1 1/2 cups plain or cornbread croutons
  • 1/2 oz. Parmesan cheese, shaved (about 1/4 cup)

Directions

  1. Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large-rimmed baking sheets with parchment paper.
  2. Toss butternut squash, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a large bowl until coated. Divide squash evenly among prepared baking sheets, spreading in an even layer.
  3. Bake until squash is tender and lightly browned, rotating baking sheets from front to back and top to bottom halfway through, 25 to 30 minutes total. Let cool on pan 5 minutes.

While squash is roasting, place collard greens and 2 tablespoons of the oil in the same large bowl. With clean hands, scrunch and crush collard greens thoroughly

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