Yield: 2 Servings
|15||Collard greens; torn into bi|
|; pieces, rinsed|
|1 tablespoon||Italian seasoning|
|10 ounces||Tomatoes, canned; chopped, r|
Recipe by: adaption by Reggie Dwork reggie@... 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