Skillet Greens With Cumin And Tomatoes Recipes

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BRAISED COLLARD GREENS WITH TOMATOES



Braised Collard Greens with Tomatoes image

Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.

Provided by Barbara

Categories     Side Dish

Number Of Ingredients 8

3 Tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
28 ounces diced tomatoes (do not drain)
1 pound bag of collard greens, washed and chopped
1 1/2 cups vegetable or chicken broth
2 teaspoons dried oregano
salt and black pepper, generously to taste

Steps:

  • Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
  • Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
  • Taste, and add more salt and pepper if needed.

Nutrition Facts : Calories 90 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SOUTHWESTERN VEGGIE SKILLET



Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

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