Ingredients and Instructions

  • 1 1/2 cups diced onion
  • 6 cloves garlic, sliced thinly (or 1/2 tsp garlic powder)
  • 1 bunch collard greens or kale
  • 1 (15 oz) can diced tomatoes
  • 1 Tbl vinegar
  • Crushed red pepper to taste
  • Black pepper to taste
  • 2 Tbl oil

  1. Rinse greens in a large bowl of water.  Lift greens out of the water, drain the bowl, and repeat 2-3 times or until there is no sand at the bottom of the bowl after rinsing.
  2. Strip leaves from the stem, roll the long way, and chop into thin ribbons.  Leave the water on the greens to help steam them while they cook.
  3. Heat a large skillet over medium heat.  Add oil, let heat briefly.  Add the onion to the pan and cook, stirring frequently, for 5-7 minutes or until it starts to turn brown at the edges.  Add the garlic and cook 2 minutes more.
  4. Add greens, black pepper, and red pepper to the pan.  Cook, stirring frequently, for 5-7 minutes.  Leaves should be wilted but still bright green.
  5. Add tomatoes and vinegar to the pan.  Bring to a boil and let simmer 3-5 minutes.  Serve immediately. 

Microwave instructions:

  1. Add all ingredients except vinegar into a microwave-safe bowl and cover tightly.
  2. Cook for 5-10 minutes or until greens are soft.
  3. Add vinegar and serve.

Makes 4 servings

Nutrition Information

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All recipes ranked according to CHOP for nutritional quality

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