| 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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