This is a good way to introduce Collard Greens to those who have never tasted them. I like to pair this with veal scaloppini or poached fish fillets, but it would be equally  good with any kind of grilled fish.

Ingredients:

3  tablespoons olive oil

2 medium-size shallots, minced or

½ small onion, minced

1 large tomato, peeled and chopped

1 clove garlic, minced

2 pounds RATTO BROS. Collard Greens

½ cup dry white wine

½ teaspoon dried Italian herbs, such as oregano, marjoram, rosemary, thyme or a prepared mix.

Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large heavy kettle over low heat. Cook the shallots, tomato,

and garlic, stirring occasionally, for 5 minutes. Stir in the greens, tossing to coat them with the oil.  Stir in the wine and herbs. Season well with salt and pepper. Cover and simmer over low heat until the greens are tender, stirring from time to time. This will take about 15 minutes. Serve very hot, drizzled with extra-virgin olive oil, if desired. Serves 6.