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This is a good way to introduce collards
to those who have never tasted them. I like to pair this with veal
scaloppini or poached fish fillets, but it would be equally good with
any kind of grilled fish.
Makes 6 servings
3 tablespoons pure olive oil
2 medium size shallots, minced; or ½ small onion, minced
1 large tomato, peeled, seeded and chopped
1 clove garlic, minced
2 pounds collards, stemmed and very coarsely chopped
½ cup dry white wine
½ teaspoons dried Italian herbs, such as oregano, marjoram, rosemary
and thyme, or a prepared mix; or 2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
Extra virgin olive oil (optional)
Heat the pure olive oil in a large heavy
kettle over low heat. Cook the shallots, tomato and garlic, stirring
occasionally, for 5 minutes.
Stir in the collards, tossing to coat
them with the oil.
Stir in the wine and herbs.
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Season well with salt and pepper. Cover
and simmer over low heat until the collards are tender, stirring from
time to time. This will take about 15 minutes, depending on the age of
the collards.
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Server this simple cooking recipes very
hot, drizzled with a little extra virgin olive oil, if desired.
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