Sautéed Collard Greens with Tomatoes

I have never eaten collard greens in my life, but I have heard all about them. One thing I heard was that they’re bitter and gross (from my friend who grew up in the South and hated collards). So, I was a bit nervous when I got a bunch in my CSA box last week. I scoured the internet looking for ways to cook them, but most of the recipes called for bacon or a ham hock. Since we’re trying to use up what we have in our fridge and pantry, I didn’t want to go buy these things. So, taking bits and pieces from different recipes, and adding in some tomatoes I needed to use, I came up with this recipe. They tasted AMAZING! Aaron and I were sad that there was only two servings, because we would have eaten much more. We get more collard greens this week, most likely, and I think this time I’m adding slices of sautéed smoked sausage into the mix to make a hearty one-dish meal.

Sautéed Collard Greens with Tomatoes

1 bunch collard greens, washed well, stems removed, and sliced cross-wise in 1-inch strips

2 to 3 Tbsp. olive oil

½ onion, diced

2 cloves garlic, diced

2 tomatoes, halved and sliced into ¼ inch slices

1 Tbsp. cider vinegar

Salt and pepper to taste

Bring a pot of water to boil. Add in the green and reduce the heat to simmer for 30 minutes.

When the greens are almost done boiling, heat the olive oil in a sauté pan over medium heat. Add in the onion and cook until translucent, 3 to 5 minutes. Add in the garlic and cook, stirring, until fragrant, about 1 minute. Drain the greens and add to the pan along with the tomatoes. Reduce heat to medium low, and cook until the tomatoes are falling apart, about 10 minutes. Add the vinegar, salt and pepper. Enjoy!