A delightful twist on classic collard greens, enhanced with fresh herbs and a touch of spice.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and onions to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the tomatoes, collard greens, bay leaves, and thyme.
Chop the tomatoes and greens into bite-sized pieces for even cooking.
Cover the saucepan, reduce the heat to medium-low, and cook until the collard greens are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Remove the bay leaves and thyme sprigs, then season with salt and pepper to taste.
Taste the dish before adding salt to avoid over-seasoning.
Serve warm as a side dish or a light main course.
Garnish with a drizzle of olive oil or a sprinkle of red pepper flakes for extra flavor.
Continua nella nostra app per un'esperienza migliore
