Cook the collard greens in boiling water until tender, 12 to 15 minutes, and then spread out on a baking sheet to cool. Meanwhile, cook the onions in a pan over medium heat with no oil to sweat them, stirring frequently, for 7 to 8 minutes. Add the corn oil and garlic cloves and cook for 5 minutes. Squeeze the water out of the collard greens using your hands, forming small balls. Chop into 1-inch cubes. Add the tomatoes to the onion and garlic mixture and cook for 7 to 8 minutes, and then stir in the collard greens and cook for 5 to 7 minutes longer. Remove from the heat and stir in the jalapenos. Season with salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.