If you don’t have Italian seasoning on hand, combine dried oregano, basil, thyme, and rosemary to make 2 T. Or, use fresh, chopped herbs.
1 large bunch collards
2 T Italian seasoning or 6 T chopped fresh herbs
1 can (14.5 oz) tomatoes, drained, juice reserved
salt and pepper, to taste
1. Wash collards, stem and coarsely chop. Leave leaves wet. Put leaves in a large pan, turn heat to medium-low and let wilt, stirring or tossing with tongs so they don’t stick or burn. Cook for about 4 or 5 minutes.
2. Add Italian seasoning or fresh herbs, and tomatoes. If whole, break up while stirring in. Continue to cook for about 5 more minutes. Add reserved tomato juice. Stir to combine. Cook for 5 more minutes, or longer, depending on how tender you like your collards. (You can shorten all the above cooking times if you like a crunchier collard.)
3. Season with salt and pepper, to taste. Serve hot, sprinkled with some of the juices if you like (and if there are any).