1/4 cup extra-virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, finely chopped
1 jalapeño, top removed and halved lengthwise
1 pint cherry tomatoes, halved
1 bunch collard greens, tough stems discarded and leaves chopped
Salt and freshly ground pepper
In a large cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes. Stir in the tomatoes and collards. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 30 minutes. Discard the jalapeño. Season the collards with salt and pepper and serve. Adapted from Food & Wine.