Ingredients

• 1 tablespoon of oil
• 4 cups of sliced collard greens (remove the stems, roll the leaves and slice thinly)
• 4 small red chilies, sliced
• 1 teaspoon of cumin seeds
• 1 teaspoon of grated ginger
• I teaspoon of lemon juice
• Salt and pepper

Method

Heat the oil, add the cumin seeds. When the seeds are popping, add the chilies and stir for a few seconds. Add the collard greens, ginger and salt and stir fry for about 4 minutes. When the leaves are tender, turn off the heat. Add black pepper and the lemon juice and stir together. Serve!