Collard Greens With Tomatoes and Garlic

photo by Rita1652



- 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
- 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.
- 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.
- Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
- This dish can be prepared a day in advance and reheated.
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Reviews
-
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.
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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
RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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