Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gCollard greens, tough stems removed
- 120 gOnion, thinly sliced
- 200 gTomatoes, finely diced
- 2 tbspSunflower oil
- ½ tspFine salt
- 80 mlWater
- 1 tbspLemon juice
Make it
- Wash the collards, roll the leaves into bundles and slice them into very thin ribbons. Heat the oil in a large skillet over medium heat.
- Cook the onion for 5 minutes until translucent. Add the tomatoes and salt, then cook for another 4 minutes until the tomatoes soften.
- Add the greens and water. Turn well, cover and cook for 6–8 minutes, stirring once, until the greens are tender enough to bite easily.
- Uncover, stir in the lemon juice and cook for 1 minute to reduce excess liquid. Serve hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.