| | Collards & Tomatoes
15 Collard greens, torn into bite size pieces, rinsed
1 tablespoon of Italian seasoning
10 ounces of tomatoes, canned, chopped, liquid
Recipe by: adaption by Reggie Dwork reggie@netcom.com
I took another poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and changed the kale to collards. It is excellent.
Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish). Heat about 2 ~ 3 more min or until hot and serve.
This serves 1 person.
Shared by Reggie
Exported from MasterCook |
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