Coconut collard greens with butternut squash from Simply West African: Easy, Joyful Recipes for Every Kitchen (page 162) by Pierre Thiam

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for red palm oil.

  • angela_gnbj4y on January 17, 2026

    This is an excellent recipe. It’s a medium spice level as written. I used leeks instead of onion (just what I had on hand) but otherwise made per the recipe. We loved it. Next time would make rice or some other grain to go with.

  • rmardel on February 08, 2025

    I thought this was utterly fabulous. And the leftovers are even better (if there are leftovers) Much of the work can be done in advance, making it great for a party. Cook the collards and set aside. The butternut squash can also be cooked in advance. Timing will depend on the age of your butternut squash. Then everything can be stirred together and warmed at the last minute.

  • fprincess on August 14, 2024

    Looked pretty but tasted meh. Butternut squash took much longer than specified in recipe. Made for cookbook club event.

  • meggan on September 30, 2023

    Didn't have enough collards so I had to add Gai lan leaves and used honey butter squash which is delish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.