By Carla F. Williams | September 17, 2012

Photo: selkie30

The combo of grape tomatoes and rice vinegar add sweetness to this bright, vegetarian side.

Stir-Fry Collards and Tomatoes Recipe

Servings: 5
Calories: 60 per serving
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins


  • 3 large bunches collard greens, cleaned and stems discarded
  • 1 tbsp olive oil
  • ½ cup red onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 cup grape tomatoes, cut in half diagonally
  • ½ tsp kosher salt
  • ½ tsp cayenne
  • 1 tbsp rice vinegar


1. Put the greens in a large colander and rinse in cold water. Shake off the excess water and set the greens aside. Do not dry.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until they begin to soften, about 2 minutes, stirring constantly. Add the garlic and cook 2 more minutes, stirring constantly. Do not brown.
3. Add the greens. Cook for 3 minutes, stirring constantly and bringing the onion mixture over the greens. The greens should just begin to soften a little.
4. Add the tomatoes, salt and cayenne. Stir and cook until the greens are tender but still firm, 3-4 more minutes. Remove from heat and drizzle with vinegar. Stir and serve.

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