Braised Collards in Tomato-onion Gravy

Traditional Southern collards are cooked with fatback, ham hock, or bacon
grease. There’s a lot of flavor in that fat, so when you eliminate it, you need
to bump up the flavor elsewhere. Charring the tomatoes before adding them to the
gravy is a great way to add a smoky, umami-rich note without adding fat or
calories.