3 Tbsp. extra virgin olive oil
1 cup diced tomato
1 large onion, diced
2-3 cloves garlic, diced
2 lbs collard greens (about 8-10 large leaves), remove tough stems
1-2 Tbsp. fresh herbs (I used thyme)
Fresh ground pepper to taste
1/4 cup raw sunflower seeds (optional)
In a large, non-stick skillet, add oil and tomatoes on low heat. Add onions
and garlic, cook till onions just begin to turn clear. Add greens, cover
and stem for 10 minutes. Add salt, pepper and herbs and cover for 15
minutes to continue to stem or until the greens are wilted but not soggy.
Add sunflower seeds, heating some more. Serve hot.
From: Sandi Meyerhoff
Brooke Becker / 123RF Stock Photo 13336405