0.0 – 0 reviews • Southern Recipes
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
10 min |
| Inactive: |
5 min |
| Cook: |
45 min |
| Yield: |
6 servings |
Ingredients
- 4 ripe, medium Roma tomatoes, cored
- 2 teaspoons canola oil
- 1 sweet onion, chopped
- 3 garlic cloves
- Coarse kosher salt and freshly ground black pepper
- 16 cups chopped collard greens (1 pound)
Instructions
- Heat a medium skillet over high heat. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade.
- Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is. Have the heat at low and add the oil (the skillet will still hold a great deal of heat). Add the onion and garlic, and saute, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes. Season with salt and pepper.
- Add the chopped collards and cook until just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. Serve warm.
Nutrition Facts
| Calories |
72 calorie |
| Total Fat |
2 grams |
| Carbohydrates |
11 grams |
| Dietary Fiber |
5 grams |
| Protein |
4 grams |