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.