s GARLICKY BRAISED GREENS AND TOMATOES ****
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s GARLICKY BRAISED GREENS AND TOMATOES ****
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Ingredients
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Instructions *** 1-13-23 very good, i added a drained rinsed can of cannellini beans, or you could also add eggs on top and cook until whites are set or stir in some peeled shrimps and some cooked pasta!! Some other ideas from hannaford. *** 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 1/16 ficelle1 (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 + Add to Shopping List Garlicky Braised Greens And Tomatoes Three Stars Guiding Stars Servings:Serves 4 to 8 Prep Time:15 minutes Cook Time:55 minutes Add to Recipe Box Print 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 2 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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