6 tablespoons olive oil
1 large onion, thinly sliced (approximately one cup)
2 garlic cloves, minced
2 pounds sturdy young collard greens, stems and inner ribs removed,
leaves coarsely chopped
Lemon juice, amino, and freshly ground pepper to taste
1 pint grape tomatoes, halved (approximately 2 cups)
1 cup water
1 tablespoon white wine vinegar
Wash hands with warm water for 20 seconds. In a 4 to 6-quart stock pot
large pot, heat the olive oil on medium heat. Add the onion, garlic and cook
over medium heat until softened, about 6 minutes. Add the greens, season with lemon
juice, amino and pepper and toss to wilt.
Stir in the tomatoes, water and vinegar, cover and cook over low heat,
stirring occasionally, until the greens are tender and the tomatoes are soft,
10 to 15 minutes. Transfer to a bowl and serve. Serves 4.
Note. The braised greens and
tomatoes can be refrigerated overnight and reheated the next day.
Offer hot sauce or vinegar on the side as an option and let
guests add their own.
Shopping List
_____1 large onion
______2 pounds collard
greens
______1 pint grape
tomatoes
______White wine vinegar
Collards and Other Leafy
Vegetables
Collards, spinach, kale and other leafy greens are
good for eye health Lutein and
zeaxanthin, important plant pigments that can help stem the
development of macular degeneration and cataracts. Broccoli, peas and avocados
are also good sources of this powerful antioxidant duo.
Tomatoes
Tomatoes are packed with carotenoids, including lycopene, which
helps give tomatoes their vibrant red color. Research shows that the lycopene
present in ocular tissues helps prevent light-induced damage to the retina and
other areas of the eye.
Tomatoes are also an excellent source of vitamin C, another
vision protector. Processed tomato products or fresh tomatoes eaten with a
little olive oil will help boost the absorption of lycopene. Researchers say
eating foods rich in antioxidants is better than taking supplements.
