Collard Greens with Tomatoes and Garlic

• 2 Tbsp extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1 small onion, cut into 1/2-inch dice
• 1/2 jalapeño pepper, halved lengthwise
• 2 medium tomatoes, chopped or one jar whole tomatoes broken up with hands
• 1 lb collard greens, stems discarded and leaves finely shredded
• 2 bay leaves
• 1 thyme sprigs or 1/2 tsp dried
• salt and freshly ground pepper to taste

1. 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.

2. 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.

3. 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.