Hope everyone had a nice weekend. It was Bastille Day in France and the streets were filled with celebrations. Firemen Balls, the big parade, fighter jets and fireworks by the Eiffel Tower! For today’s Kale Monday, I chose a recipe from Wild About Greens that would be versatile for those in France that don’t have any kale. The great thing about greens – especially kale – is that it works with almost any recipe! Thanks again to the lovely Nava for letting me share one of her delish recipes!
Collard Greens with Tomatoes & Basil
10-12 ounces of collard greens (280-340 grams)
1 1/2 tablespoons olive oil or other healthy vegetable oil
2-3 cloves of garlic, minced
2-3 shallots, chopped (optional)
1 tablespoon apple cider vinegar , or to taste (optional)
Salt and pepper, to taste
1-2 cups of diced tomatoes
Fresh basil & thyme
1. Cut the collard leaves neatly away from the stems with kitchen shears (I used a knife).
2. Stack 5 or 6 leaves, roughly the same size, on top of each other. Starting from one of the narrow ends, snugly roll up the leaves, then slice them thinly. Chop the slices in a few places to shorten the ribbons. Set them aside.
3. Heat the oil in a skillet or stir-fry pan. Add the garlic and optional shallots and sauté over low heat until they just start to turn golden.
4. Add the collard greens and a small amount of water (just enough to keep the skillet moist); turn up the heat to medium-high and cook for 3-4 minutes, stirring frequently, until the greens are bright and tender-crisp.
5. Drizzle in the optional vinegar, season with salt and pepper.
6. Once the greens are nearly done, add in the diced tomatoes and basil & thyme. Cook for 2-3 minutes or until the tomatoes are softened or heated through.
Note: As I do not have access to kale or collard greens, I used the outer green leaves of chou pointu/chou vert. These leaves are tougher than collards and I recommend cooking them a bit longer.
Thanks again Nava for your support of bringing kale to Paris! And if you don’t win the giveaway, still check out Nava’s cookbook, Wild About Greens for endless greens opportunities!