F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Collard Greens with Tomatoes and Garlic
© Lisa Linder

Collard Greens with Tomatoes and Garlic

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

"I grew up in North Carolina, and a lot of the foods that we ate as kids, like okra and collard greens, are really African in origin," says Hubert Des Marais. The collard dish here is called sukuma wiki ("to push the week") in Swahili, because Kenyans commonly eat it to stretch more expensive ingredients, like meat.

  1. 1/4 cup extra-virgin olive oil
  2. 6 large garlic cloves, thinly sliced
  3. 1 medium onion, cut into 1/2-inch dice
  4. 1 jalapeño, halved lengthwise
  5. 4 medium tomatoes, chopped
  6. 2 pounds collard greens, stems discarded and leaves finely shredded
  7. 3 bay leaves
  8. 2 thyme sprigs
  9. Salt and freshly ground pepper
  1. In a large enameled, cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collards, bay leaves and thyme sprigs. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes. Discard the jalapeño, bay leaves and thyme sprigs. Season the collards with salt and pepper and serve.
Make Ahead The collards can be refrigerated overnight. Reheat gently.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.