How about a little Southern influence on your Northwest Thanksgiving? These Braised Collard Greens are soooo flavor-packed you'll want to double the recipe (and it's from Tosca Reno's The Eat Clean Diet Cookbook 2-- but that can be our secret ;-)
1 Tbsp Extra Virgin Olive Oil
2 cloves garlic, chopped (I love garlic so I always add a bit more!)
Pinch of red pepper flakes
1 bunch collard greens, trimmed and chopped into 2-inch strips (about 12 cups)
1 cup low sodium chicken or vegetable broth broth (I always use chicken!)
1 Tbsp cider vinegar 2 tsp brown sugar
1/4 tsp smoked paprika
1 bay leaf
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook for 30 seconds. Fold in collars in thirds, stirring, until they start to wilt. Add broth and rest of ingredients. Cover and reduce heat to simmer until tender, about 45 minutes.
This is super easy and delicious. And it's all done on the stove top so it frees up your oven for the turkey and pies!