Ingredients:
1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
2 to 3 cups filling (see below)Olive oilKosher salt
Freshly ground black pepper

General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
• 1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese
• 1 to 3 teaspoons herbs or spices

Directions:
Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.

Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.

Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662#post-recipe-11450​

Ingredients:
​Collard Greens Wash Solution

• 1/2 cup white distilled vinegar
• 3 tablespoons salt

Southern Collard Greens

• 2 bunches fresh collard greens (see note)
• 1 tablespoon extra virgin olive oil
• ½ cup finely diced onions
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 4-5 cups chicken broth (can replace 1 cup with water if desired)
• 1 fully-cooked smoked turkey leg or wing (about 13 oz)
• 1 tablespoon white distilled vinegar
• Applewood smoked salt & black pepper, to season
  
  

Directions:
Prep The Collard Greens

• Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
• Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
• Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
• Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
• Tear the greens into bite-sized pieces and set them aside.

Cook the Greens

• In a large pot, heat olive oil. Add onions and saute until tender.
• Add garlic and red pepper flakes and cook until garlic is fragrant.
• Pour in the broth and add the turkey leg. Bring to a boil.
• Add collard greens and reduce heat to a simmer.
• Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
• Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
• Stir in vinegar and smoked salt, and black pepper if desired.
• Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
  ​
  

https://divascancook.com/collard-greens-recipe/

Ingredients:
2 pounds of mustard greens (approximately 2 large bunches), washed thoroughly*
5 strips of bacon, cut into 1 & 1/2 to 2-inch squares
1 medium yellow onion, diced
4 garlic cloves, sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1 Tablespoon Texas Pete hot sauce 
3 Tablespoons brown sugar 
2 teaspoons kosher salt
1/2 teaspoon black pepper 
1/2 teaspoon red pepper flakes 

Directions:

1. Remove the greens from the stems and tear into bite-sized pieces. 
2. Wash greens thoroughly in a large bowl or in your salad spinner.*
3. Add the bacon to a large pot and cook over medium heat for 10 minutes to render the fat. 
4. When the bacon is crispy, transfer it with a slotted spoon to a plate lined with paper towels. 
5. Add the diced onion to the pot and reduce the heat to medium-low. Cook onions for 5 to 7 minutes until soft and translucent. Be sure to stir occasionally.
6. Add the sliced garlic and cook for 1 minute or until it becomes aromatic. 
7. Deglaze by adding the cider vinegar. Scrape the bottom of the pot with a heat-resistant rubber spatula to release all that flavor from cooking the bacon. 
8. Keep the heat at medium low and add half of your greens (or as much as you can fit in your pot) and chicken stock. Cook them down until you can add the rest of the greens to the pot. 
9. Add hot sauce, brown sugar, kosher salt, black pepper, red pepper flakes, and toss everything together with a pair of tongs.
10. Cover the pot and cook the greens over low heat for 45 minutes to 1 hour, tossing occasionally. The greens should be soft and tender, but not mushy. 
11. Transfer greens using a slotted spoon to a serving platter, top with your crispy bacon, and be transported right to the Great American South!

​https://www.tastesjustlikeamemory.com/southern-style-mustard-greens/

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

Ingredients:
1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar
Directions:
Gather the ingredients.
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

​Source: https://www.allrecipes.com/recipe/236280/healthy-and-delicious-southern-turnip-greens/

INGREDIENTS
2 Tab. Olive Oil
3 Large leeks
1 large bunch turnip greens*, cleaned & sliced
1/2 cup stock (beef or chicken or vegetable)
15oz. ( 1 can) garbanzo beans, rinsed & drained
15 oz. (1 can) great northern beans, rinsed and drained
1/2 tsp. Red pepper flakes
1/2 cup grated  Parmesan cheese, or more to taste
 
* Any Hearty Greens will taste great in this dish, such as kale, collards, spinach or beet greens
 
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add leeks and sauté until just beginning to brown and soften. Stir in greens and stock. Stir occasionally and cook for 5-7 minutes.
​
2. When greens have softened, stir in beans and pepper flakes and heat until warmed through. Spoon into a serving dish, and top with Parmesan Cheese.
 
Tips: This dish can be served over pasta, polenta or rice, or enjoyed on its own.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
 Total Time: 20 minutes