Title: Collards and Tomatoes
Categories: Digest, Vegetarian, Low fat, Fatfree
Yield: 2 Servings

15 Collard greens; torn into bi
; pieces, rinsed
1 tb Italian seasoning
10 oz Tomatoes, canned; chopped, r
; liquid

Recipe by: adaption by Reggie Dwork reggie@netcom.com I took another
poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and
changed the kale to collards. It is excellent.

Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
Add as much of the liquid as you want (a lot makes it into a soup, a little
bit makes it into a side dish). Heat about 2 - 3 more min or until hot and
serve.

This serves 1 person.

Shared by Reggie

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip