Leafy greens with butternut squash

Directions

1. Combine the greens in a pan with the boiling water, chopped peanuts and onion.

2. Bring to a simmer and cook for about 10 minutes or until almost dry.

3. In a second pan, combine the sour milk and the butternut squash.

4. Bring to a simmer, cover and cook over low heat for about 10 minutes, or until almost tender.

5. Add the butter and season with the sugar and cinnamon.

6. Stir in the cooked greens and peanut mix and toss gently to combine.

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