Collard Greens With Tomatoes and Garlic

Submitted by threeovens

"This is a dish popular in the southern US states and originally comes from Africa."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-6

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.

Reviews

[Michael]

I am new to collard greens. Any how just 1/4 cup of olive oil no h20. Just seems like a lot of greens for 1/4 cup oil Thanks

 

[whtbxrmom]

We have vegetarians in our family and it's hard to find a good collard greens recipe that doesn't have bacon in it. Well, I think we finally found one! I used minced garlic because it's what I had on hand and I doubled it because we love garlic. I also threw a little extra onion in. DD didn't like them at all but DH and I both enjoyed them.

 

[ChelseaW]

These were very good. They had a very different flavor than my normal bacon and onion greens, and I liked the acidity from the tomatoes. The thyme also added great flavor. Would make these again.

 

[Rita1652]

Aah home grown greens added to these ingredients so good. I did make the day before and reheated. Thanks for the healthy eats. Made for ZWT 2011

 

[Muffin Goddess]

I really enjoyed this! I ended up cooking these for too long because DH distracted me while I was making dinner, but it just made the greens softer (not a bad thing, since collards are kind of a coarse green). I did cut up the tomatoes and garlic a little more than the recipe called for, because DH tends to pick out bigger chunks of tomatoes and garlic. Thanks for posting! Made for the Emerald City Shakers for ZWT7