Ingredients
2
tablespoons butter or margarine
2
tablespoons finely chopped onion
1
to 2 teaspoons grated gingerroot
2
pounds collard greens or spinach, coarsely chopped
1
serrano chili, seeded and finely chopped
Preparation
Melt butter in Dutch oven over medium heat.
Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
