Quick Collard Greens

olive oil

¾ 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.