As the foodie in the family, I host our Thanksgiving meal every year. Collard greens are always a staple at my Thanksgiving table. Having lived in North Carolina for nearly a decade, I became accustomed to their omnipresence in local markets, but when I moved back to Buffalo, few farmers in this area were growing them. That has changed somewhat, and I would like to think that it has something to do with the demand from FreshFix.
I introduced our Buffalo family to collard greens a few years back and now they ask us to make them every year. While many southerners make their greens with fatback, I have opted for a veggie-friendly version.
Ingredients (Serves 8):
- 2-3 tbsp olive oil
- 1 medium onion
- 4 small garlic cloves, minced
- 4 plum tomatoes, chopped (or 1 16.5 oz can chopped tomatoes)
- 2 large bunches collard greens, washed, tough stems removed, leaves cut or torn into large pieces
- Coarse salt
Directions
- Add olive oil to a large skillet on medium heat. After about 1 minute, add the onions and sprinkle with salt (about 1 teaspoon).
- Cook onions until they are soft and translucent.
- Add garlic and cook until fragrant, about 1 minute.
- Add chopped tomatoes and sauté until they start to release some juice and there is visible liquid in the pot.
- Add collard greens and cover. Cook for about 5 minutes or until the greens have reduced in size and are easier to stir.
- Cook for 20 minutes stirring occasionally.
- Add more salt to taste.
These can be made in advance and left on the stove on low heat until you are ready to serve. They are also easy to make the day before and reheat. They are delicious with mashed potatoes and turkey.
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