Collard Greens and Tomatoes with Smoked Salmon

By cynthia s. gardner
July 27, 2010
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Collard Greens and Tomatoes with Smoked Salmon

Author Notes: This is a simple, one-dish meal; quick and easy; healthy and tasty.cynthia s. gardner

Serves: 2

  • 20 leaves collard greens
  • 3 heirloom tomatoes
  • 5-6 ounces smoked salmon
  • 2 tablespoons olive oil
  • 1 green onion (scallion)
  1. 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.
  2. Finely dice the tomatoes; be sure to keep the juice from the tomatoes. Finely chop the green onion.
  3. 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.
  4. To the saute pan, add the tomatoes (with juice) and green onion. Cook until heated through but not mushy.
  5. 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.
  6. Serve.
  7. 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.
  8. 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.

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