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. ---------------------------------------------------------------------------
Nutrition
Ingredients
