Greens with garlic, tomatoes and wine

By • April 17, 2015 0 Comments

1 Save

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: I love greens done this way. Works well to accompany pork sausage or ham that you have just fried in the pan (lift out the meat to let the pan drippings sizzle into the greens and wine), but also works fine on its own beside baked fish or cheesy noodles. Sometimes I like to throw in some yellow cauliflower, as in the picture.Starmade

Advertisement

Serves 3-4

  • 1 bunch dark leafy greens with some substance, eg collards, kale or swiss chard, or a combination
  • 2-4 cloves garlic, chopped
  • 2 or 3 medium tomatoes, or a handful of cherry tomatoes
  • 1/2 cup white wine
  • 1 splash olive oil
  1. Chop the dark leafy greens into ribbons, the garlic finely, and the tomatoes into rough chunks
  2. Heat the oil and then throw in the garlic, stirring it a bit. Add the leafy greens and tomatoes and continue stirring till the greens wilt down, about 2 minutes. Add the wine and let it reduce, and the greens melt further, another 2-3 minutes. Add salt to taste (may not be needed if pan was used to fry ham or sausage). Serve.

More Great Recipes:
Side Dishes|Swiss Chard