These collards are delicious as a side dish; you could also serve them as a meal atop soft or firm polenta with some goat cheese.
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
½ of a 14-ounce can fire-roasted tomatoes, diced (in season, substitute 2 medium tomatoes, chopped)
1 bunch collard greens, stems removed and leaves chopped into bite-sized pieces
1 teaspoon tomato paste
Heat oil in sauté pan over medium heat. Add onion, garlic and ginger and sauté until soft, about 7 minutes. Add tomatoes (including juice) and cook for 3 minutes. Add greens, tomato paste and salt, to taste. Stir in ½ cup water and cover. Cook the greens until tender, about 20 minutes, stirring occasionally. Add additional water if it looks too dry.