Collard Greens With Tomatoes and Garlic |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a dish popular in the southern US states and originally comes from Africa. Ingredients:
1/4 cup extra virgin olive oil |
6 large garlic cloves, thinly sliced |
1 medium onion, cut into 1/2-inch dice |
1 jalapeno pepper, halved lengthwise |
4 medium tomatoes, chopped |
2 lbs collard greens, stems and leaves finely shredded |
3 bay leaves |
2 sprigs thyme |
kosher salt & freshly ground black pepper |
Directions:
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.
4. This dish can be prepared a day in advance and reheated.
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