Braised Greens With Tomatoes

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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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