Spicy Collards

1 lb Fresh collards; cut into strips
2 c Vegetable stock
3/4 c Chopped onion
1 Clove garlic; minced
1 tb Olive oil
1 tb Grated ginger root
1/4 ts Cayenne
Salt and pepper; to taste

Simmer the collards in the stock for 30 minutes, until the collards are completely tender.

Saute the onions and garlic in the oil until the onions are transparent. Add the ginger and cayenne and stir for one minute. Add the collards and stock, and simmer until most of the liquid is evaporated, about 15 minutes.

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