These lighter collard greens are cooked with a little bite to them, without the usual vinegar or meat flavoring.
Servings: 4 - 6
- 2 bunches organic collard greens, preferably with smaller, darker leaves (about 2 pounds)
- 2 to 3 tablespoons extra-virgin olive oil
- 1 to 2 medium Vidalia onions, cut into 1/4-inch dice (1 1/2 to 2 cups)
- 3 to 4 medium cloves garlic, preferably organic
- 1 medium vine-ripened or homegrown tomato, cut into 3/4-inch dice
- 1 to 2 teaspoons salt
Wash each collard leaf 3 or 4 times; make sure they are impeccably clean. Place them on a cutting board; cut off and discard the tips of the stems, leaving the rest of the stems intact. Cut the stems into 1/4-inch pieces. Cut the leaves vertically into 1-inch strips, then fold over and cut horizontally to form 1-inch squares.
Meanwhile, heat the oil in a large (at least 10-quart) pot over medium-low heat, for 3 to 5 minutes.
When all of the greens and stems are cut, transfer them to the pot and stir to coat evenly. Add the onion, garlic and tomato, stirring to combine. Season with salt to taste. Cover and cook, stirring occasionally to make sure the greens do not burn, for about 30 minutes or until they are just tender and the onions have softened. Serve immediately.
From Washington Post staff writer DeNeen L. Brown.
Tested by Chris Stanford.
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