1 t olive oil
1/2 minced onion
1 clove garlic, minced
1 bunch greens (can work with mustard greens, turnip greens, or collard greens)–torn into small pieces, without the stems
1.5 T capers
1 14 oz diced tomatoes (I used sundried tomatoes–super good!)
Salt and fresh ground black pepper
1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, season lightly with salt and pepper, and saute 2-3 minutes until onion has softened.
3. Add greens to pan and allow to deflate slightly. Then gently toss and stir greens deflate significantly.
4. Sprinkle capers over greens and stir to combine. Continue to greens until they are barely tender.
5. Pour tomatoes into pan. For fresh-tasting greens with crisp stalks, cook only until tomatoes are heated through and greens are tender. For Southern style, longer cooked greens, let the tomatoes come to a simmer and greens until they are a dark green.
*This was my favorite greens recipe so far. The capers really add great flavor and unlike most greens recipes there isn’t a ton of butter.