Braised Collard Greens with Tomatoes
Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.
Servings: 8 people
- 3 Tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 28 ounces diced tomatoes (do not drain)
- 1 pound bag of collard greens, washed and chopped
- 1 1/2 cups vegetable or chicken broth
- 2 teaspoons dried oregano
- salt and black pepper, generously to taste
Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
Taste, and add more salt and pepper if needed.
- I prefer to buy bags of prepared collard greens. They are pre-washed, ribs removed and chopped into smaller pieces. If you want to buy a bunch of collards instead, wash until all the grit is removed. Take out the hearty stem, roll up like a cigar and cut into shreds.
- Substitute fresh oregano for dried or use other Italian herbs such as rosemary or thyme.
- I used vegetable broth, but chicken broth, dry white wine or water (in a pinch) would work for the braising liquid.
- Do not drain the can of diced tomatoes.
- This can easily fit the bill of a clean eating recipe if you are participating in a 30 Day Clean Eating program such as the Arbonne 30 Days to Healthy Living. To find out more about that, click here.
- Use organic ingredients and sub regular salt for Pink Himalayan Salt to make this a clean meal.
- Love collards? Try Collard Greens and Bean Soup.
Calories: 90kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 326mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3064IU | Vitamin C: 30mg | Calcium: 174mg | Iron: 1mg