Stewed Collard Greens with Tomatoes

posted in: Recipes | 0
  • 1 bunch of collard greens, washed, stems removed
  • 1 lb. diced tomatoes
  • 1 large onion, diced
  • 2 – 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup water or cooking stock
  • salt + pepper to taste

Roll collard leaves in to a large bundle. Slice into one inch ribbons.

Heat olive oil over medium heat. Cook onions and garlic over medium heat until onions soften and start to turn translucent. Add tomatoes to the pan, bring to a simmer. Add collard greens and a dash of salt + pepper, in batches, tossing with tongs to wilt. Add water to the pan and simmer on medium heat for 20 – 30 minutes until collards are thoroughly cooked. Season to taste with salt and pepper.

from Early Morning Farm

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