Collards with Ginger and Chilis

1 pound collard greens

1 quart water

1/2 teaspoon salt, or to taste

1 cup chopped red onion (about 1 medium) 23 tablespoons olive oil

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/4 teaspoon black pepper, or to taste

2 Anaheim chilis julienned or, if you like it hot, chopped Jalapenos or Serranos to taste.



Wash the collard greens. Remove thick stems and any discolored parts. Place greens in a pot with water and salt. Bring to a boil, cover and simmer for 20 minutes. Drain (reserving cooking liquid) and chop the greens.

In a large pot, sauté onions in oil over medium heat until lightly browned. Add garlic, ginger, pepper, chopped greens and reserved cooking liquid. Cook uncovered until almost dry. Add the chiles and cook another 5 minutes.