stewed collard greens with baby tomatoes

1 bunch of collard greens, washed, stems removed
1 pint of grape tomatoes, halved
1 tablespoon olive oil
1 cup water or cooking stock
salt and pepper to taste

Remove stems and cut collards into one inch ribbons.

Heat olive oil over medium heat. Add tomatoes to the pan and begin to heat. Add collard greens and a dash of salt and pepper. Add water to the pan, season to taste with salt and pepper, cover and simmer on medium heat for 20 – 30 minutes until collards are thoroughly cooked.