* Preparing collard greens: First, remove any damaged outer leaves. Fill a large bowl with cold water, and dunk the greens. Swish them around for a few minutes to help loosen any dirt on the leaves. Pour out the dirty water and fill the bowl with clean water. Swish the leaves under the clean water again to remove any additional dirt. Continue this process until the water in the bowl remains clear. To cut collard greens, fold each leaf in half with the stem at the fold crease. Either cut or tear the stem off. Stack several leaves on top of each other and roll the leaves up. Cut the roll of leaves in 1 inch thick pieces.
** Removing tomato seeds: Turn the tomato on its side so the stem faces to the right. Cut the tomato down the center and use a ¼ teaspoon to spoon out the seeds.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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