Braised Greens with Tomatoes
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and sliced
- 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
- Salt and freshly ground pepper
- 1 pint grape tomatoes, halved
- 3/4 cup water
- 2 tablespoons white wine vinegar
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