This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.
Ingredients:
Cashew Crema: 2/3 cup raw cashews 1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes) 1/4 cup water 2 teaspoons kosher salt Filling: 2 tablespoons vegetable oil 3/4 cup finely chopped yellow onion 1 clove garlic, minced 3 cups 1/2-inch-diced butternut squash 1 teaspoon chipotle chile powder 2 teaspoons kosher salt 4 cups very finely chopped collards Corn tortillas, warmed, for serving Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)
Preparation:
To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed.
Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
Add the collards and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
Serve with the tortillas, crema, onion, cilantro, and salsa.