Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4 to 6
© Lisa Linder

How to Make It

Step

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.

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