1 1/2 lbs. collard greens
1 Tbsp. olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 14.5-oz. can diced tomatoes, drained
1 tsp. dried thyme
1/4 tsp. filé powder
1/4 tsp. cayenne
Salt and freshly ground black pepper, to taste
• Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot. This dish goes well with Not-So-Dirty Rice.
Makes 4 servings