• 1 1/3 ounces extra-virgin olive oil
• 3/4 cup Vidalia onion, chopped
• 1/4 cup garlic, peeled and minced
• 1 tablespoon ginger powder
• 1/4 cup vinegar
• 1 1/2 teaspoon cinnamon
• 2 tablespoons cumin
• 7 1/2 cups tomatoes, diced
• 2 2/3 ounces honey
• 48 ounces WP Rawl Farms® Collard Greens
• 8 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a heavy-bottom pot, heat oil and cook onions and garlic 5 minutes over low, stirring occasionally. Add ginger, vinegar, cinnamon, cumin, diced tomato, and honey and cook for 5 minutes, stirring often. Add collards and water. Cook 45 minutes to 1 hour or until tender. Season with salt and pepper. Garnish and serve.