Collard Greens With Tomatoes And Garlic

• 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

1. 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.
2. 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.
3. Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
4. This dish can be prepared a day in advance and reheated.

extra virgin olive oil, garlic, onion, pepper, tomatoes, collard greens, bay leaves, thyme, kosher salt

Taken from www.food.com/recipe/collard-greens-with-tomatoes-and-garlic-440696 (may not work)