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Ingredients
| olive oil: 1/4 cup |
| garlic: 6 cloves |
| onions: 1 |
| jalapeno peppers: 1 whole pepper |
| red tomatoes: 4 |
| collard greens: 2 lbs |
| curry leaves: 3 leaves |
| dried thyme: 2 g |
Collard Greens with Tomatoes and Garlic
Credit: www.foodandwine.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- 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.