Collard Greens With Tomatoes And Garlic

1. 1

   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.

2. 2

   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.

3. 3

   Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.

4. 4

   This dish can be prepared a day in advance and reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.