Sweet Tomato Collards |
Side Dish |
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This sweet boiled collard side dish recipe makes a collard convert out of anyone!
Ingredients
4 quarts water
1 tablespoon salt
1 (2-pound) bag Cut `n Clean Collard Greens
1/2 cup (1 stick) butter
1/2 cup granulated sugar
2 (14.5-ounce) cans Italian-style sliced stewed tomatoes
1/4 teaspoon crushed red pepper flakes (or more if you like things spicy)
Freshly ground black pepper
1 tablespoon cider vinegar
2-3 cloves garlic, chopped
Preparation
In a large stockpot, bring water and salt to a boil; add collards and stir to submerge. Boil, uncovered, for 20 minutes, stirring occasionally so greens cook evenly.
While greens are cooking, put butter, sugar, tomatoes, red pepper, a few grindings of black pepper, vinegar and garlic in a saucepan and bring to a boil. Boil gently, uncovered, while greens are cooking, stirring occasionally. Near the end of the cooking time, use a knife or the edge of a spoon to break up any large chunks of tomato. Tomato mixture will reduce slightly from evaporation during cooking.
When greens are done, drain well in a colander and return them to the stockpot. Add the tomato mixture and stir well to combine.
Serves 6-8.
