1 lb. collard greens (or other sturdy greens)
1 cup water
3 Tbsp. olive oil
1 cup chopped red onions
1/2 tsp. minced garlic
1/4 tsp. minced fresh ginger
1 tsp. dried red chili flakes
Wash greens and remove any thick stems. Put greens in heavy saucepan with 1 cup water and cook, covered, until greens are tender, 15-20 minutes. Drain the greens, reserving the liquid, and chop roughly.
Heat oil in heavy skillet and cook onions until lightly browned. Add garlic, ginger and red pepper flakes and cook briefly until fragrant. Add greens and cook 3-5 minutes to blend flavors. If pan seems too dry, add some of reserved liquid. If too wet, increase cooking time until liquid has evaporated.