Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Melt butter and oil in large deep pot over medium heat. Add onions and sauté 2-3 minutes, until slightly softened, then add garlic and cook 2 minutes more. Add 1 1/2 cups vegetable stock to pot along with ginger and bring to simmer. Add collard greens in batches, stirring and adding more as they wilt down. Stir in honey and season pot with sea salt and pepper. Stir in tomatoes, then cover and cook 20 minutes, adding more stock if necessary, until greens are tender. Season with sea salt and pepper, to taste.