Collards & Tomatoes Recipe


Ingredients

15 collard greens, torn into bi
1 ; pieces, rinsed
1 tbsp italian seasoning
10 oz tomatoes, canned, chopped, r
1 ; liquid


Directions

Recipe by: adaption by Reggie Dwork reggie@netcom.com I took another
poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and
changed the kale to collards. It is excellent.

Rinse torn leaves and do not shake or dry them. Put in pot/pan and
wilt. Add Italian seasoning, chopped tomatoes and continue to heat
about 5 min. Add as much of the liquid as you want (a lot makes it
into a soup, a little bit makes it into a side dish). Heat about 2 ~
3 more min or until hot and serve.

This serves 1 person.

Shared by Reggie


Servings: 2 servings

 

 

Collards & Tomatoes Recipe brought to you by Recipe Ideas


Categories: Tomato; Vegetable


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Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the best banquets, and consequentially the best chefs and their recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy.

The TV revolution brings us TV cookery programs and the spin-off recipe books.

And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as this.

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