Sweet Tomato Collards

Serves: 6-8


1 (2 pound) bag Cut 'N Clean Greens Collard Greens
4 quarts water
1 tablespoon salt
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


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.

Note: The sweet tomato sauce is also good on boiled cabbage, black-eyed peas, field peas, pinto beans, October beans or kidney beans. It will convert anyone into a collard lover, and as one taster said, “Prepare to have your tongue get so excited it’ll start slapping you in the face vigorously!”

Popular vegetable substitutions include: Collard Greens or Country Greens or Organic Hearty Greens

Recipe courtesy of Food Fight Against Macular Degeneration, maculardegenerationsightings.com.

This sweet boiled collard side dish recipe makes a collard convert out of anyone!