Easy, delicious, and low FODMAP / Paleo / Keto / SCD-friendly recipe for you! Sub out the ghee for a little more coconut oil to make it vegan. :)
1 large package frozen collard greens
1 jar mixed yellow and red daterrino tomatoes, or 3 fresh tomatoes, cut into big chunks
4 diced sundried tomatoes * (2tbsp/serving is considered moderate FODMAP - adjust accordingly)
1 tbsp ghee
1 tbsp coconut oil
1-2 bay leaves
2 tbsp tomato paste
3 tbsp apple cider vinegar
Empty the collard greens in a pot with ½ cup water. Bring to a boil, stir in ghee, coconut oil, tomato paste, bay leaves, apple cider vinegar, 1 tsp salt, and ¼ tsp pepper. Then cover with a lid and simmer for seven minutes. Add water if it gets dried out.
After five minutes or so, add in the sundried tomatoes and jarred or fresh tomatoes. Let cook for another five minutes, or until you’ve reached the level of “doneness” your heart desires. Collard greens can be hard for me to digest since they’re so fibrous, so I cook for an added 15 minutes. Salt and pepper to taste, and remove bay leaves before serving. ENJOY!