If you’re looking for something flavorful, yet mild and not overpowering, try this dish. I tossed this together one night during a phase when I was trying to break my garlic habit. I’m a garlic fiend, you see. And while that’s not exactly a problem, I realized that using garlic in every single dish was creating a certain monotony and stunting my creativity. What, I wondered, lay beyond the wonderful world of garlic? Well, onions, of course. I already used lots and lots of those, but rarely without garlic. So that’s where I started. Then, I experimented with leeks and shallots. Mmmmm. Leeks were such a delightful discovery. How did I ever live without them?
Lest you mourn for me, let me hasten to add that I have not abandoned my beloved garlic. I could never do that. I’ve just become a little bit more creative with flavors, introducing greater variety to my daily cooking.
Although always important, using fresh, flavorful ingredients for this recipe is essential. Since it does not feature garlic or pungent spices, without good ingredients, the dish will turn out bland. Ripe, delicious tomatoes are a must, so you may have to wait for summertime to make this. (Yes, although dark, leafy greens peak in the colder months, you can still find them in the summer, even growing locally.)
For information on the many, many reasons you should incorporate collard greens into your weekly menu, go here.
Mild Collard Greens
1 tablespoon virgin, unrefined coconut oil (or extra virgin olive oil)
1 large onion, cut in half lengthwise and sliced
1 to 1.5 pounds collard greens, washed and sliced
Fresh, ripe tomatoes, seeded and chopped
freshly ground black pepper
sea salt (preferably Celtic or Real Salt)
Heat the oil in a large saute pan over medium-high heat. Add the onions and cook until soft. Add the collard greens by the handful, stirring after each addition. Add chopped tomatoes to taste. Cook, stirring frequently, until the tomatoes are heated through and the collard greens are tender, glossy, and bright green. Season generously with freshly ground black pepper and salt.
To easily slice collard greens, place several leaves on top of one another, roll lengthwise and slice across the roll into desired thickness.