1 Tbsp olive oil
1 large or 2 medium onions, cut in half, then thinly sliced
6 jilo, stems removed, thinly sliced into rounds
1 clove of garlic, smashed
Kosher salt or sea salt, and fresh black pepper, to taste
Heat the oil in a heavy (cast iron) frying pan or skillet over low heat. When the oil is hot, sprinkle some of the jilo and onions on it. When those begin to brown, add more of the jilo and onions. Stir a bit, and let sit until just starting to brown. Add the remaining jilo and onions, along with the garlic. Keep stirring until all of the vegetables are a bit browned, and the onions are slightly caramelized and very soft. Season with salt and pepper, and serve hot.