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.
Subscribe to:
Post Comments (Atom)
shrimp burgers and slaw
Just a fantastic meal. Make in order below. The burgers come together quickly so you want to have everything else ready to go. Mango Slaw: 2...
-
2 turnips 3 red potatoes 1 red onion 3 carrots 1 bottom round or eye round steak, chopped into small pieces springs of thyme butter o...
-
The best calamari recipe I've ever had. Calamari Marinade 1/2 teaspoon cayenne 1 teaspoon turmeric 1 tablespoon onion powder 1 tablespoo...
No comments:
Post a Comment