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Braised Collards in Tomato-onion Gravy


Serves 6

Traditional Southern collards are cooked with fatback, ham hock, or bacon grease. There’s a lot of flavor in that fat, so when you eliminate it, you need to bump up the flavor elsewhere. Charring the tomatoes before adding them to the gravy is a great way to add a smoky, umami-rich note without adding fat or calories.

Super easy

Braised Collards in Tomato-onion Gravy


For 1 Batch(es)


  • 4 ripe, medium Roma tomatoes, cored
  • 2 teaspoons canola oil
  • 1 sweet onion, chopped
  • 3 garlic cloves
  • coarse kosher salt and freshly ground black pepper
  • 16 cups chopped collard greens (1 lb.)

Braised Collards in Tomato-onion Gravy Directions

  1. Heat a medium skillet over high heat.
  2. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade.
  3. Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is.
  4. Have the heat at low and add the oil (the skillet will still hold a great deal of heat).
  5. Add the onion and garlic, and sauté, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes.
  6. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth.
  7. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes.
  8. Season with salt and pepper.
  9. Add the chopped collards and cook until just tender, 15 to 20 minutes.
  10. Taste and adjust for seasoning with salt and pepper. Serve warm.

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