Bryant Terry, a vegan soul food chef, takes traditional Southern dishes and transforms them into healthy, plant-based versions without sacrificing the comforting flavors. While I'm a huge fan of his biscuits and barbecued black eyed peas, he told Vegetarian Times that he considers his citrus collards with raisins to be his signature dish. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it — I grew up on collard greens that weren't considered done unless they'd cooked at least two hours." This recipe was revolutionary when it came out (way before the kale craze!). The collard greens are cooked until they wilt and turn bright green (but not a minute more), and the raisins and orange juice help sweeten the bitterness from the greens.
Get the recipe: citrus collards with raisins
