2 bunches collard greens (1½-1¾ pounds), stemmed and finely chopped 1 cup minced red onion
2 tablespoons water ¼ cup extra-virgin olive oil 2 tablespoons minced fresh garlic
1 medium tomato, very finely chopped (almost pureed) 1 medium jalapeño pepper, sliced 1 tablespoon tikur azmud (see Tip), ground, or 1 teaspoon each ground cardamom and cumin ¾ teaspoon sea salt
Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Stir in the greens, cover and cook, stirring once or twice, for 10 minutes. Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt. Tip: Tikur azmud, aka black cumin seeds, are often used to flavor breads and clarified butter.