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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. 

 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Stock, Collard Greens, Bacon, Beans,