Put the onions, garlic, and ginger in a food processor and process until you have a smooth puree.

Heat the oil in a large skillet over medium heat and add the onion puree. Cook until slightly reduced and darker in color, 10 to 15 minutes, stirring occasionally.

Add the collards, salt, pepper, cumin, and nutmeg. Cook until the collards are starting to soften, adding more water as needed if the pan seems dry, about 20 minutes.

Reduce the heat and simmer the collards, stirring occasionally, until very tender, 30 to 40 minutes longer. Taste and adjust seasoning with more salt or pepper, and stir in the chopped jalapeño, if using.

Serve hot with the messer wot and dabo.