1 bunch collards, cleaned and leaves stripped from stem
1/4 tsp. cardamom
2 Tbsp. butter
1/4 tsp. cinnamon
2 Tbsp. minced green onion or leeks
1/8 tsp. nutmeg
1/2 tsp. grated fresh ginger
1/4 tsp. salt, or to taste
Drop collards into a large pot of boiling, salted water. Boil until tender; timing varies, but 5-15 minutes is normal. Test often. Drain leaves well, then chop finely. Heat 1 tsp. butter in pan; stir in onions/leeks and cook on moderately low heat about 3 min, until soft. Add spices and salt. Toss for a minute. Add collards and stir 3 min, to season and warm thoroughly. Off heat stir in remaining butter, cut in small pieces. Season to taste. Serve warm or room temperature. Serve 2 or 3 as a side dish to a grain or egg dish.
From Uncommon Fruits & Vegetables: A Common-Sense Guide, Elizabeth Schneider