In a food processor, puree 2 chopped onions, 4 cloves garlic and 1 tablespoon fresh ginger.

 In a large pan heat 1/4 cup oil; sauté the onion mixture. Cook until softened, for 10-15 minutes, stirring occasionally.

 Add the 2 pounds collards (they will reduce when cooked) and 1/2 teaspoon each salt and pepper. Cook for 20 minutes while stirring, until collards are soft.

 Add water as needed so collards don't dry out completely and scorch pan. Reduce heat and simmer, stirring occasionally.

 For extra spiciness, add 1 chopped jalapeno, if you like. Serve with injera or rice.