Collard Greens and Tomatoes: my previously nonexistent collards repertoire grows by leaps and bounds

Part of Hubby’s admonition about knowing “when to fold em” in terms of harvesting garden crops such as the collard greens at just the right moment involves finding quick outlets for the basketful of goodies he brings in.

Smiling like a Cheshire cat, he may tote in this container full of fresh produce and feel pleased as any successful gardener might, but inwardly I’m cringing. What now? I groan to myself. I don’t want to waste this lovely produce that God has provided for us, but how can I possibly cook everything before it ruins?

The website, www.nikibone.com, I’ve been bragging about saved the day again with Collard Greens with Tomatoes. Virtually any cook already has these simple ingredients on hand. The collards/tomatoes mixture made a great side dish. I’ve gone from a lifetime of never having much association with this wonderful veggie to becoming a daily companion of inventive ways to prepare it.

A word about the “rinse-well” portion of the recipe. One can’t over-rinse. Just as I was about to tear these tender collards into bite-sized pieces and throw them in the pan, a wee visitor crept onto the handle of my spoon. A mini garden worm had made his way into the house with the basket of veggies. He had managed to hide himself in a crevice of a collard leaf during my vigorous cleansing of the leaves under the faucet. Now, sensing danger as his leaf-home was destined for the heated pot, he was fleeing for his life. Busted! But t’was a lesson to me: rinse vigilantly; don’t lightly brush by that stage. After all, this is the G-A-R-D-E-N we’re talking about!

Collard Greens with Tomatoes

2 pounds collard greens, washed and cut or torn in bite-sized pieces

2 tablespoons Italian seasoning, or a combination of basil, oregano, and rosemary

1 (14-ounce) can no-salt-added tomatoes, chopped and drained, reserving liquid

Rinse torn leaves well; do not dry them. Put in a large pan and let greens wilt over medium-low heat. Add Italian seasoning and chopped tomatoes; continue to heat for about 5 minutes. Add as much of the liquid from the tomatoes as you want. Heat for about 4 more minutes or until mixture is hot. Serves 4.