Slow-Cooker Squash Stew (SIBO)
extra virgin olive oil
Red pepper flakes
peeled and cut into large pieces
leaves separated from stems and leave roughly chopped
for serving, optional
Heat the olive oil in a large skillet over medium-high heat.
Add the chives and saute until soft and golden brown, 4 to 5 minutes.
Stir in the tomato paste and red pepper flakes and saute 1 minute.
Stir in 1/2 cup water, scraping up any browned bits.
Transfer the contents of the skillet to a 6-quart slow cooker.
Add the lentils, squash, collard stems (not the leaves), 2 teaspoons salt and 7 cups water to the slow cooker.
Stir, then cover and cook on low for 8 hours.
Just before serving, lift lid and stir in collard leaves.
Cover and continue cooking for 10 minutes.
Season with salt and pepper to taste and stir to slightly break up the squash. Serve with optional lemon.