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
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.