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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.