Recipe from Ike's Quarter Cafe in Nevada City

2 TB minced Garlic

2 TB minced fresh Ginger

Vegetable Oil, enough for sautéing 

1 bunch Collard Greens, washed and chopped

Heat some oil in a skillet and sauté the garlic and ginger until just golden.  Add the collard greens.  Sauté quickly and add salt and pepper to taste.  Add a small amount of water anywhere from 1/4 to 1/2 cup.  Cover the skillet and cook for 2 to 10 minutes until tender.

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