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