Greens with Tomatoes and Parmesan

• 1 large bunch (about 1 pound) collard greens or red or green Swiss chard, stems discarded, cut crosswise into large pieces
• 2 teaspoons olive oil
• 2 medium tomatoes, each cut into 8 wedges
• 2 medium garlic cloves, minced
• 1/2 teaspoon Italian seasoning, crumbled
• 2 to 3 tablespoons shredded or grated Parmesan cheese

1. Fill a Dutch oven half-full of water.
2. Bring to a boil over high heat.
3. Drop the greens into the water and cook for 5 to 8 minutes, or until tender.
4. Drain well in a colander, being sure to drain off all the excess liquid.
5. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
6. Stir in the greens, tomatoes, garlic, and Italian seasoning.
7. Cook for 3 to 5 minutes, or until the tomatoes are heated through, stirring frequently.
8. Sprinkle with the Parmesan.
9. After discarding the stems of the collard greens or Swiss chard, stack several leaves before cutting them.
10. Repeat with the remaining leaves.
11. (Per serving)
12. Calories: 76
13. Total fat: 3.5g
14. Saturated: 1.0g
15. Trans: 0.0g
16. Polyunsaturated: 0.5g
17. Monounsaturated: 2.0g
18. Cholesterol: 2mg
19. Sodium: 168mg
20. Carbohydrates: 9g
21. Fiber: 5g
22. Sugars: 2g
23. Protein: 4g
24. Calcium: 171mg
25. Potassium: 314mg
26. 2 vegetable
27. 1 fat

collard greens, olive oil, tomatoes, garlic, italian seasoning, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/greens-with-tomatoes-and-parmesan-392006 (may not work)