Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

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DSCN0709

Now honestly, isn’t this a picture for an artist to paint?

Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

Serves 1-2 (I can easily eat it all in one sitting)

Our grocery stores in town have almost gotten to the point that when I look at their produce, I think that I’m back in California—the salad bowl of the world. Everything looks so delicious and I do love my veggies. So, when I see those huge big collard leaves in a large bunch for really such an economical price, I cannot resist. It used to be that the rule was boil these dark leaved things like mad—long and hard. Well, of course very few people liked them. There was no taste left. So, here’s the way I cook them: easy and fast which results in a very healthy and delicately tasting treat. This is a colorful vegetable presentation that can compliment most any meal.

 

Ingredients:

  1. 1 Large bunch of Collards(or kale or chard) well cleaned and rough chopped even the stems except maybe for the very,very tough ends of the stems
  2. 1 onion-rough chopped
  3. 1-2 garlic cloves-rough chopped
  4. 1-2 fresh tomatoes—I’ve been using Roma’s lately- quartered
  5. 1/4 C. olive oil
  6. S&P to taste
  7. Optional: fresh sliced mushrooms that have been already sautéed in either olive oil or butter and kept warm to place on top of your veggies
  8. Some freshly shaved or grated Parmesan

 

Directions:

  1. In a large skillet heat the olive oil.
  2. When the oil is heated, place the onion and garlic cloves in the oil for just a minute or two and then add the greens. Stir them well and place a cover on the skillet.
  3. Cook the mixture about 5 minutes—stirring every now and then. It should be just a bit under done but if not cook a bit longer —-but not too long. Keep tasting and S&P now to your taste.
  4. Add the tomatoes, cover and cook about 1-2 minutes longer. You want them to just be warm.
  5. To serve, either top with your prepared mushrooms and Parmesan or with just the Parmesan.
  6. Enjoy———

 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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