These Greek braised greens with tomato taste great, are easy to prepare, and work well with cold weather crops like collards or chard, and score high on the nutritional front. Other than the extra virgin olive oil, there aren’t many calories in these braised greens with tomato, yet they are warm and comforting, making it the ideal side dish when you aren’t willing to compromise comfort for healthy eating.
Ingredients
- 1 medium onion
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 bunch collards
- 2 tablespoons tomato paste
- Salt to taste
Preparation
- Wash the collards, cut the base of the leaf stems, and cut the leaves into large strips
- Peel and chop the onion
- Mince the garlic
- Combine the onion, garlic, and a 1/4 cup extra virgin olive oil in a large pot and cook until translucent over medium-low heat
- Add the collards, water, and salt to the pot and boil over medium heat for 45 minutes until the greens have softened
- Add the tomato paste and simmer over medium heat for an additional 15 minutes
- As the water evaporates, the liquid surrounding the greens will begin to resemble a type of rich tomato broth. Don’t miss out on serving some of this “broth” along with the greens. If you don’t want the broth to mix with the other foods, serve in a small side bowl as shown with the collards in the first picture
