Collard Greens With Tomatoes and Garlic
"This is a dish popular in the southern US states and originally comes from Africa."
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
-
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 -
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.
-
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. -
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 -
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
LucyS-D
Brentwood, 72
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