INGREDIENTS:
2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces
2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary
1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid

PREPARATION:
Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer.

Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.
Serves 4.