Quick Collard Greens

I can't have garlic so I used ginger and went for an Asian vibe with sprinkled on fish sauce and soy sauce to taste. I also added some thinly sliced beef that I cooked afterwards.

Made with rice and beans

this was my first time having collard greens. I have no reference point for them, but I would look for a different recipe if I was to have them again. I believe I cook them long enough, I will say that I like the crispier parts better. perhaps if I had cut them differently? I think I would like these as part of a soup our something.