| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Digest, Vegetarian, Low fat, Fatfree | 2 | Servings |
INGREDIENTS
| 15 | Collard greens; torn into bi | |
| ; pieces, rinsed | ||
| 1 | tb | Italian seasoning |
| 10 | oz | Tomatoes, canned; chopped, r |
| ; liquid |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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