Collard Greens might not be the first thing that comes to mind for Thanksgiving, at least not this far north. However, this delicious dish, complements of Chef Ben Bynum of Green Soul, a healthy southern and soul-food inspired restaurant in the Olney section of Philadelphia, is totally warming and a great compliment to any Thanksgiving turkey.
If you’re new to cooking collard greens, be sure to remove the spine of the green and only cook with the leafy part of the vegetable.
Philly Homegrown note: We think these greens would also be a delicious addition to any leftover turkey sandwich the next day!
Green Soul’s Healthy Collard Greens
2 tablespoons olive oil
1 Vidalia Onion, chopped small dice
2 tablespoons chopped garlic
1 teaspoon seasoning salt
1 teaspoon kosher salt
2 tablespoon agave nectar
3 tablespoons hot sauce
1-1/2 cups vegetable broth
5 bunches fresh collards, thoroughly washed, leaves removed from the stem and sliced into 1inch ribbons
1. Heat a dutch oven or deep pan over medium-high heat. Add olive oil and saute onion until soft. Add chop garlic and saute for one minute.
2. Add the next five ingredients and bring to a boil. Add chopped collards and immediately turn the heat down to a simmer. Cover and cook for 45 minutes until greens are tender, but not falling apart. Serve warm.