Pork and Collards Stew

Name: Pork and Collards Stew
Ingredients: 1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks; 1/2 white onion, finely chopped; 4 cloves garlic, 3 sliced and 1 finely grated; 1 pound frozen chopped collard greens, thawed and patted dry; 3 cups low-sodium chicken broth; 1 cup chopped fresh parsley; Thinly sliced red jalapeno pepper, for topping