Braised Collards with Tomatoes

Name: Braised Collards with Tomatoes
Prep time: 25 min
Total time: 180 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 3 garlic cloves, smashed and peeled; 2.5 pounds collard greens, stems discarded and leaves torn into 2-inch pieces; Coarse salt and ground pepper; 1 can (28 ounces) whole peeled tomatoes; 1 smoked ham hock; 1 can (15 ounces) black-eyed peas, rinsed and drained; Cooked rice, for serving

3.7

(25)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

3 hrs

Servings:

4

Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, smashed and peeled
2 ½ pounds collard greens, stems discarded and leaves torn into 2-inch pieces
Coarse salt and ground pepper
1 can (28 ounces) whole peeled tomatoes
1 smoked ham hock
1 can (15 ounces) black-eyed peas, rinsed and drained
Cooked rice, for serving

Directions

In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.