Spicy Collard Greens

Ingredients (multiply based on quantity):

Bunch of collard greens
Jalapeño pepper
Soy sauce
Ginger
1/2 onion
Water or light beer

Procedure:

• Roast jalapeño pepper on cast-iron pan, turning periodically to blacken entire skin. When complete, place in paper bag for 15 min.
• Chop onion coarsely, and set aside; do same with ginger, chopping finely
  
• Wash collard greens, and break into stem and leaf sections. Rip leaf sections smaller, and chop stems in half; separate.
• Peel jalapeño pepper, and chop
• In large-enough pan or saucepot, heat oil on medium-high. Add onions, ginger and jalapeño pepper to pan, and sauteé until onions become translucent.
• Add collard green stems and mix with contents of pan; add portion of water or beer and soy sauce, and cover for a few minutes.
• When stems have become bright green, add leaves, mixing thoroughly to wilt. When leaves are bright green and wilted, remove from heat.
• Enjoy!