1 1/2 lb Collard greens
1 tb Olive oil -OR-
1/4 c Water
1 sm Onion; minced
1 Celery rib; minced
1/2 lg Green bell pepper;
- seeded, minced
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes; drained
1 ts Dried thyme
1/4 ts File powder
1/4 ts Cayenne
Salt
Black pepper; freshly ground
Bring a large pot of salted water to a boil and cook the collards
until tender, 20 to 30 minutes. Drain, then coarsely chop and set
aside.
Heat the oil or water in a large skillet over medium heat. Add the
onion, celery, bell pepper, and garlic. Cover and cook until
softened, about 7 minutes. Stir in the tomatoes, thyme, file, and
cayenne. Add the collards, season to taste with salt and pepper, and
stir to coat the collards with the onion mixture. Simmer until the
flavors are blended, about 10 minutes. Serve hot.
