Healthy Thanksgiving Recipe Day 4: Braised Collard Greens
Sven Gustafson
| 1 min read
Today’s recipe brings a soul food twist to the Thanksgiving table, but without all the extra calories and fat. It comes from The Culinary Studio, a shared-use kitchen in Southfield that offers healthy cooking classes, and will appear in LivingWELL magazine, a supplement put out by The Michigan Chronicle.
The recipe, which serves six, contains less than 70 calories and 4.8 grams of fat per serving, according to Grace Derocha, a registered dietitian and Healthier Michigan blogger who analyzed the recipes for LivingWELL. Collards are packed with vitamins and minerals, and it uses balsamic vinegar in place of sugar and cider vinegar.
Braised Collard Greens
2 tablespoons olive oil
2 large garlic cloves, chopped
1 pound fresh collard greens, cleaned, trimmed and chopped
1 ½ cups chicken broth (unsalted)
2 tablespoons balsamic vinegar
Salt to taste
Red pepper flakes to taste
2 large garlic cloves, chopped
1 pound fresh collard greens, cleaned, trimmed and chopped
1 ½ cups chicken broth (unsalted)
2 tablespoons balsamic vinegar
Salt to taste
Red pepper flakes to taste
Heat oil in a large skillet. Add the garlic for approximately 1 minute, taking care not to burn it. Add greens and stir to coat completely. Add remaining ingredients, turn heat to a slow simmer, cover and cook for 45 minutes to an hour, or until tender, stirring occasionally. Adjust seasonings to taste.
What greens will you be making this Thanksgiving?
Photo by sweetbeetandgreenbean
