Collard Greens... an experiment!

I was very intimidated by Collard Greens. I never had them growing up and when I lived in Alabama I had them once or twice and loved them, but they were cooked for me and cooking them still seemed daunting. When I looked at my food basket this week and saw that they were coming I decided not to substitute and to get them and face my fear.

This is the recipe I am using. These greens are chock full of vitamins and minerals and this recipe seemed like it was pretty healthy also... not your typical bacon infused green recipe.

Ingredients:

2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces

2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary

1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid

Preparation:

Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.