Remove tough stalks from the collards and weigh 900 g trimmed leaves; slice them thinly. Chop onion and garlic, and chop tomatoes.

Ingredients

• 900 gCollards, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 200 gOnions, raw
• 25 gGarlic, raw
• 25 gOil, olive, salad or cooking
• 100 gBeverages, water, tap, drinking
• 4 gSalt, table

Method

1. Remove tough stalks from the collards and weigh 900 g trimmed leaves; slice them thinly. Chop onion and garlic, and chop tomatoes.
2. Fry onion in oil for 7 minutes at 170 °C. Add garlic and tomatoes and cook for 5 minutes.
3. Add collards, 100 g water and salt. Braise covered for 18 minutes at 90 °C until leaves are tender.
4. Serve with all tomatoes and juices as a side in four portions.