cynthia s. gardner's Notes:
20 leaves collard greens Ask a question about this ingredient
3 heirloom tomatoes Ask a question about this ingredient
5-6 ounces smoked salmon Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 green onion (scallion) Ask a question about this ingredient
Wash collard greens; dry. Fold greens in half with back side of stem exposed; cut out the stem using kitchen shears. Roll up the collard green; cut into small pieces.
Ask a question about this stepFinely dice the tomatoes; be sure to keep the juice from the tomatoes. Finely chop the green onion.
Ask a question about this stepHeat the olive oil over medium heat in a large saute pan until just hot. Add the collard greens. Cook over medium heat until greens just begin to cook down. Remove; place on a plate.
Ask a question about this stepTo the saute pan, add the tomatoes (with juice) and green onion. Cook until heated through but not mushy.
Ask a question about this stepCrumble the salmon into bite-sized pieces. Add to the tomatoes. Add the collard greens back into the pan. Heat the combination until warmed throughout.
Ask a question about this stepServe.
Ask a question about this stepThe salmon has a lot of taste by itself, so I don't add any other seasonings, especially not salt. This recipe can easily be increased by just doubling the amounts. If fresh tomatoes are not available, a can of chopped tomatoes will do.
Ask a question about this stepA great way to get some greens into your diet. Of course, this is just as good without the salmon if you are vegetarian. In that case, I might add a few seasonings like garlic, salt, pepper, and basil.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
