All Simple Vegetable Recipes


Simple Italian Braised Collards Recipes

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 small onion, minced

  • 1 large tomato, peeled, seeded and chopped

  • 1 clove garlic, minced

  • 2 pounds collards, stemmed and very coarsely chopped

  • cup dry white wine

  • 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)
     

  1. Heat the pure olive oil in a large heavy kettle over low heat. Cook the shallots, tomato and garlic, stirring occasionally, for 5 minutes.

  2. Stir in the collards, tossing to coat them with the oil.

  3. Stir in the wine and herbs.

  4. 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.

  5. Server this simple cooking recipes very hot, drizzled with a little extra virgin olive oil, if desired.
     

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