If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a simple, one-dish meal; quick and easy; healthy and tasty. - cynthia s. gardner
- 20 leaves collard greens
- 3 heirloom tomatoes
- 5-6 ounces smoked salmon
- 2 tablespoons olive oil
- 1 green onion (scallion)
- 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.
- Finely dice the tomatoes; be sure to keep the juice from the tomatoes. Finely chop the green onion.
- Heat 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.
- To the saute pan, add the tomatoes (with juice) and green onion. Cook until heated through but not mushy.
- Crumble the salmon into bite-sized pieces. Add to the tomatoes. Add the collard greens back into the pan. Heat the combination until warmed throughout.
- The 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.
- A 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.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Have a Brew-ti-ful Day
Shop our newest caffeinated collection.
Everything you need for coffee and tea.
Your Memorial Day menu made easy.
The final step to a genius dinner party.
A list of things we like.
Add flower power to your espresso.