Wash the skin of the squash.

Using a vegetable peeler, peel the outer skin from the squash. Next use a julienne peeler to cut squash into julienne slices. About half of the squash will yield 4 cups, you can save to rest for later use. If you don't have a julienne peeler, peel using vegetable peeler and cut strips into julienne slices or just chop the strips into smaller pieces. Transfer to a bowl and set aside.

Wash greens thoroughly.

Lay greens flat on cutting board, use a sharp knife to cut along the spine of each side of the collard to remove the stem, cutting the collard into two pieces.

Stack leaves and roll stack lengthwise and cut each roll into 1 inch pieces. You will now have long ribbons. If yo like you can cut the strips into smaller pieces. You will have to do several stack at a time.

Place the greens in a large bowl and set aside

Pour 1 tablespoon of the olive oil in a large skillet over medium high heat and saute squash until it starts to soften, about a minute or so.

Season with the nutmeg and clove and continue to saute another 2 to 3 minutes. Add water 1 tablespoon at a time if pan get to dry and it starts to stick. Remove from pan and set aside.

Return skillet to burner and pour the remaining olive oil into skillet and saute greens until they start to soften.

Add squash back to skillet and continue to cook for another 3 minutes or more. If pan gets to dry add in more water one tablespoon at a time.

Season with Weber Roasted Garlic Seasoning or just season with salt and pepper to taste.

Remove from heat and add in the cranberries, transfer to serving dish.

Serve and enjoy!