Ingredients
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic
- 1 medium onion 1/2 inch dice
- 1 jalapeno pepper halved
- 4 medium tomatoes chopped
- 2 lbs collard greens stems and leaves finely shredded
- 3 bay leaves
- 2 sprigs thyme
- kosher salt and freshly ground black pepper to taste
Servings: servings
Units:
Instructions
- In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
- Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
- Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
- This dish can be prepared a day in advance and reheated.
Recipe Notes
Recipe adapted from Food.com
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