The Atlanta Journal-Constitution
COLLARD GREENS WITH TOMATO PARMESAN GRAVY
The bags of pre-chopped collard greens in the produce department are handy for preparing a quick side dish or vegetable-rich supper. Use the best quality crushed tomatoes for an optimal balance of sour, salty and sweet. Topping the collard greens with freshly grated cheese before serving is the crowning glory.
1 tablespoon pure olive oil
1 onion, chopped
6 garlic cloves, smashed
2 (28-ounce) cans crushed peeled tomatoes
1 Parmesan cheese rind (about 3 ounces)
1 teaspoon Aleppo pepper, piment d’Espelette or red pepper flakes, or to taste
1 (16-ounce) bag chopped collard greens
1/2 teaspoon coarse kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup freshly grated cheese (about 1 ounce), for serving
Heat the oil in a pot over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, Parmesan cheese rind, and Aleppo pepper. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the sauce is rich and flavorful, about 10 minutes.
Return the mixture to a boil. Add the chopped collard greens a handful at a time, stirring between each addition. Season with salt and pepper. Cook, stirring occasionally, until the greens are just tender, about 15 minutes. Add salt and black pepper and stir. Taste and adjust for seasoning.
The rind will become tender and pliable. Using cooking sheers, snip the rind into 1/2-inch pieces and stir into the greens. Serve immediately, topped with the grated Parmesan.
Serves 4.
Per serving: 309 calories (percent of calories from fat, 31), 19 grams protein, 39 grams carbohydrates, 19 grams total sugars, 11 grams fiber, 12 grams total fat (5 grams saturated), 19 milligrams cholesterol, 1,048 milligrams sodium.