Sautéed Collard Greens

Clean greens and dry thoroughly. Roll collards tightly like a cigar and cut as thinly as possible. You may have to do a few leaves at a time.  In a 12-inch skillet with a lid, heat oil over medium heat. Add onions,  garlic, chili powder, and ginger. Cook for about three minutes before adding half the greens. Cook for about two minutes until greens have shrunken slightly; stir in remaining greens and cook for two more minutes. 
 
Cover skillet and cook until greens are tender, stirring every 3 to 5 minutes. If greens start to stick, add oil as needed. Cooking time on the greens depends on how tender they are. Cooking time could be anywhere from 10 to 30 minutes.