2 Tbsp extra-virgin olive oil3 large garlic cloves, thinly sliced1 small onion, cut into 1/2-inch dice1/2 jalapeño pepper, halved lengthwise2 medium tomatoes, chopped1 pounds collard greens, stems discarded and leaves finely shredded2 bay leaves1 thyme sprigs
Salt and freshly ground pepper to taste
In a large cast-iron pan, 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 dish can be refrigerated overnight and reheated gently on the stovetop.
Recipe adapted from Food & Wine
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This recipe was most recently featured in
Boston Organics Newsletter No. 24 of 2014.