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Braised collards with tomatoes

1 Tbl extra-virgin olive oil

1 bunch collards (about 1lb), stems removed and rough chopped

1 small onion, chopped

1 garlic clove

1 can whole tomatoes (12-16 ounces)

1 can black eyed peas (12-16 ounces), rinsed & drained

3 cups vegetable stock or chicken stock

3-4 slices bacon

salt & pepper

cooked brown rice

Sautee onion & garlic in oil until tender (about 5 minutes).  Add collards, cover and cook until slightly wilted (about 8 minutes).   Add salt and pepper to season lightly.  Break/smash tomatoes and add to collards.  Add bacon slices and 3 cups vegetable stock or chicken stock.  Bring to a boil, cover slightly and reduce heat to a simmer.  Stir occasionally until greens are tender, about 2 hours.  Add water if necessary during cooking process.  Stir in beans and warm.  Add salt & pepper if needed and serve over rice.