- olive oil
- 3/4 red onion, chopped
- 1 small sweet potato, peeled and diced
- 4 cloves garlic, sliced
- 1 bunch collard greens, chopped
- 1 (1/2 inch) piece fresh ginger root, chopped
- salt to taste
- 2 tablespoons water
- Heat olive oil in a non-stick skillet. Cook and stir onion until fragrant, about 2 minutes. Add sweet potato and garlic; continue to cook and stir for 1 minute. Stir collard greens, ginger, and salt into onion mixture until vegetables begin to soften, about 3 minutes more.
- Pour water into vegetables and cover skillet. Simmer until greens are tender, about 5 minutes.