1 small butternut squash 2 tablespoons olive oil

4 large cloves garlic, minced

1/8-1/4 teaspoon crushed red pepper flakes

2-4 tablespoons cooking liquid (vegetable broth, white wine, or water)

2 bunches winter greens, stem and ribs removed, cut into 1/2 inch wide strips (kale, chard, collards, mustard greens, turnip greens, spinach)

Halve squash lengthwise, scoop out seeds, and peel, using a serrated vegetable peeler or sharp paring knife (microwave seeded squash halves for 2–3 minutes to make peeling easier). Cut peeled squash into 1-inch cubes.  In a large, heavy pot, heat olive oil over medium heat. Add garlic and crushed red pepper and sauté for 1 minute, until garlic is fragrant. Add squash; stir to coat with oil, and add 2 tablespoons cooking liquid. Cover and cook for 4 minutes, stirring frequently and adding more cooking liquid if needed to prevent sticking.  If using mustard greens or collards, add to pot and cook about 3-4 minutes.   Add other greens, sprinkle with sea salt, and stir to coat. Cover and cook for 3–4 minutes, until just tender.  Season with salt and pepper, and serve.