Collards and Tomatoes

15 Collard greens; torn into bi

; pieces, rinsed 1 tb Italian seasoning

10 oz Tomatoes, canned; chopped, r

; liquid Recipe by: adaption by Reggie Dwork reggie@netcom.com I took another poster's recipe Kale and Tomatoes (sorry I forgot who posted it) and changed the kale to collards. It is excellent. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish). Heat about 2 - 3 more min or until hot and serve. This serves 1 person. Shared by Reggie