Cook, stirring occasionally, until garlic is lightly and evenly browned and aromatic, 2 to 3 minutes. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. Season with salt and pepper. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Bring a large pot of salted water to a boil. A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes. 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. Add 1 garlic slice to oil. Once it sizzles, add remaining garlic slices. https://www.marthastewart.com/344829/sauteed-collard-greens-with-garlic Remove from heat. 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. While greens cook, heat oil in a medium-size heavy skillet over medium.