Ingredients
- 12 large collard leaves
- 2 cups masa harina flour
- 2 cups vegetable stock (you will not use all of the stock in the dough)
- ½ cup solid coconut oil (chill if needed to keep solid)
- 1 large head of garlic
- 1 teaspoon olive oil
- 1 small acorn squash, cut into chunks with seeds removed but skin still on
- 8-10 small (about the size of a golf ball) yellow potatoes
- 1 small red onion, roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons cumin
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Greens and Eggs · Breakfast · Outpost Natural Foods
outpost.coop
Turkey Enchiladas · Entreés · Outpost Natural Foods
outpost.coop
Asparagus Salad · Salads · Outpost Natural Foods
outpost.coop
Carrie's Daal · Soups & Stews · Outpost Natural Foods
outpost.coop
Curried Chickpeas and Cauliflower · Entreés · Outpost Natural Foods
outpost.coop
Marinated Grilled Veggies · Side Dishes · Outpost Natural Foods
outpost.coop
Smoky Collard Greens · Side Dishes · Outpost Natural Foods
outpost.coop
Sesame Kale Salad with Nori · Salads · Outpost Natural Foods
outpost.coop