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Vegetables

Garlicky Braised Greens and Tomatoes
Ingredients
Crushing the tomatoes by hand in step 1 is an easy (and fun!) way to get kids involved in the kitchen. You can prepare this recipe ahead of time and let cool, then divide between two freezer-safe containers and freeze for up to 3 months. To reheat, transfer the frozen mixture to a saucepan or skillet along with 1/4 cup water (or 1/2 cup, if reheating entire batch). Slowly bring the greens to a simmer over medium-low heat, stirring occasionally, until hot, and season with additional salt and pepper to taste before serving.
2 Tbsp. olive oil
1 large sweet onion, peeled and finely chopped
5 garlic cloves, peeled and smashed
Salt and pepper
1 (28-oz.) can whole peeled tomatoes
1 lb. collard greens, rinsed well, stemmed, and cut into 1/2"-wide strips
2 cups low-sodium vegetable or chicken broth
1/2 tsp. red pepper flakes
1 dried bay leaf
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Garlicky Braised Greens and Tomatoes

Garlicky Braised Greens and Tomatoes

Garlicky Braised Greens and Tomatoes
Three Stars Guiding Stars
  • Servings:Serves 4 to 8
  • Prep Time:15 minutes
  • Cook Time:55 minutes
directions
1. Heat oil in a large Dutch oven or pot over medium until shimmering. Add onion, garlic, and a pinch of salt and cook, stirring occasionally, until onion is translucent but not browned, 5 to 7 minutes. Meanwhile, use hands to crush canned tomatoes, then set aside.
2. Stir in collard greens and cook until leaves just begin to wilt, about 1 minute. Add remaining ingredients and bring to a boil.
3. Reduce heat to medium-low and simmer, stirring occasionally, until leaves are tender and mixture is saucy, about 45 minutes. Remove bay leaf, then season with salt and pepper to taste; serve warm.
Source: Hannaford fresh Magazine, January-February 2023
 
 
 
 
 
 
 
 
 
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