Heat the olive oil in a large skillet over medium-high heat.

Add the chopped shallots and 1/2 teaspoon of kosher salt to the skillet.

Cook, stirring frequently, until the shallots become soft and translucent, approximately 3 minutes.

Lower the heat to medium and add the smashed clove of garlic, grated ginger, and a few grinds of freshly ground black pepper.

Stir until the aromatics are well combined, ensuring they don't burn.

Add the cleaned, stemmed, and chopped collard greens to the skillet.

Pour in 1 1/2 cups of water and add another 1/2 teaspoon of kosher salt.

Bring the mixture to a boil, then cook, stirring occasionally, until the collard greens begin to wilt, about 5 minutes.

Reduce the heat to medium-low, cover the skillet, and cook until the collard greens are tender, approximately 15 minutes.

Add the frozen cubed butternut squash to the skillet.

Cover the skillet again and cook until the butternut squash is tender, about 5 minutes.

Remove the lid from the skillet and increase the heat to medium-high.

Cook until most of the liquid has evaporated, about 5 minutes.

Add the unsalted butter to the skillet and toss to coat the collard greens and butternut squash evenly.

Serve the braised collard greens and butternut squash hot.

Optional: Squeeze fresh lemon juice or add hot sauce for extra flavor before serving.