- 2 bunches of chard / 1 bunch of collards
- 1 medium red onion
- 1 clove garlic
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil (divided)
- 5 cups water
Time - 45 minutes*
- Preparation - 10 minutes
- Cooking - 35 minutes*
Preparation
- Clean the greens. One way to do this is to fill the sink or a bucket with water and let the greens soak for 10-15 minutes
- While the greens are soaking, peel and chop the onion and mince the garlic
- Combine the onion, garlic, and a 1/4 cup olive oil in a large pot and cook until translucent over medium-low heat
- Cut the base of the leaf stems and add to the pot. If cooking collards, also roughly cut the leaves into large strips
- Add water and salt to the pot and boil over medium heat for 15 minutes. If cooking collards, allow for the additional 45 minutes of boiling time
- Once the greens have softened, add the tomato paste and a second 1/4 cup of olive oil
- Simmer over medium heat for an additional 15 minutes
- As the water evaporates, the liquid surrounding the greens will begin to resemble a type of rich tomato broth. Don't miss out on serving some of this "broth" along with the greens. If you don't want the broth to mix with the other foods, serve in a small side bowl as shown with the collards in the first picture
- Cheers to another day of sticking to New Year's resolutions!