This dish can be prepared a day in advance and reheated.
Ingredients
- 1 bunch collards stems discarded
- 2 tomatoes chopped
- 3 cloves garlic thinly sliced
- 1 cup onion diced
- 1/2 jalapeño halved lengthwise
- 1 bay leaf
- 2 sprigs thyme
- 1-2 Tbsp olive oil
- salt + pepper to taste
Servings:
Units:
Instructions
- 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. 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. Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
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