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Collard Greens with Tomatoes and Asagio |
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This recipe was pulled from Deborah Madison's Vegetarian Cooking for Everyone
Ingredients
1 large Bunch collard greens or chard, stems removed, leaves cut into large pieces
2 tablespoons olive oil
1 garlic clove, thinly sliced
2 tomatoes, peeled and diced
several pinches dried oregano
grated Asagio
Directions
Plunge the greens into a large pop of boiling salted water, cook them for 10 minutes, then remove to a bowl and drain. Put them in a wide skillet with the oil, garlic, and tomatoes. Season with the oregano, and cook over high heat until the tomatoes are heated through. Serve with cheese grated over the top.
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