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 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 cardamom and cumin, cover and cook for 3 minutes. Remove from heat. Stir in salt.

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