2 bunches of collard greens
half dozen cloves garlic
1/4 onion (or 1/2 of a small one)
1 small tomato
1 two-ounce can of anchovy fillets (I did this with the salted ones, packed in oil. Fresh may be even better)
1/2 small lemon
Stack up collard leaves and roll into a tube; slice into pieces about 1 inch wide. Bring a pot of water to a boil and add collards. Let boil for about 10-15 minutes, until they are bright green and the stems are soft, but the leaves are not mushy. Drain.
Meanwhile, saute chopped garlic and onions. When they're about halfway done, add the (drained) anchovies. Mush the fish around as the garlic and onion finishes cooking, so it's mixed up well and the fish "melts" into the oil. When the fish first come out of the can, they can smell pretty rank; as they saute, the smell should diminish and the fish become soft and mild.
When fishies and veggies are softened, add in the chopped tomato and boiled greens. Toss them around for another couple of minutes to soften the tomato and mix other flavors with the greens.
Top with the juice of the 1/2 lemon and serve. Voila, delicious nutritiousness!
P.S. This goes fantastically well with a white wine. I'm drinking a 100% Roussanne with it right now, but I bet a crispy chard (or hell, even a buttery one) would be great, too.
P.P.S. I'm on a greens kick, so more greens recipes will likely pop up as I experiment with them. Oh, the excitement!
