Collard Greens or Kale with Tomato
Makes about 20 (1/4 cup) servings for 3- to 5-year-olds
Makes about 10 (1/2 cup) servings for 6 year olds and up
This recipe fulfills one half of the Vegetable/Fruit component.
Click here to download a pdf of the Collard Greens or Kale with Tomato
3 tablespoons olive oil
1 medium red or yellow onion, sliced into thin half-moons
2 garlic cloves, minced
1 (14.5 oz) can diced tomato, including liquid from can
3½ pounds fresh collard greens or kale, stems removed and leaves roughly chopped
1 teaspoon sugar
Salt and ground black pepper to taste
optional:1 teaspoon dried basil
optional:1 teaspoon dried oregano
- Heat the olive oil in a heavy large saucepan over medium-low flame. Add the onion, stirring occasionally, and cook until soft and translucent, about 8- 10 minutes. Add the garlic and cook for 1 minute.
- Add the tomatoes, collard greens or kale, sugar and ¾ cup of water and season with salt and pepper. If desired, add basil and oregano. Cook over medium heat, stirring frequently, for 20-25 minutes While cooking, if greens are ever dry, add water, a few tablespoons at a time. When greens are very tender, remove from heat and serve hot.