Collard Greens with Tomatoes and Garlic

1. 1

   In a large enameled, cast-iron casserole, heat the olive oil.

2. 2

   Add the garlic, onion and jalapeno and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.

3. 3

   Stir in the tomatoes, collards, bay leaves and thyme sprigs.

4. 4

   Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes.

5. 5

   Discard the jalapeno, bay leaves and thyme sprigs.

6. 6

   Season the collards with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.