Collard Greens With Tomatoes And Garlic - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, cut into 1/2-inch dice
1 jalapeno pepper, halved lengthwise
4 medium tomatoes, chopped
2 lbs collard greens, stems and leaves finely shredded
3 bay leaves
2 sprigs thyme
kosher salt & freshly ground black pepper

Preparation

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.
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.
Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
This dish can be prepared a day in advance and reheated.