Collards with Browned Onions

Still cooking them but I can tell they are going to be amazing. From World Vegetarian.

In a heavy pot or deep cast iron skillet cover the bottom thinly with olive or safflower oil and some salt. Turn on the heat and brown a whole sliced onion. Brown them, stirring, for about 8 minutes.

Add 2 or 3 cloves of minced garlic and some minced ginger, peeled. Sauté another minute. Add a peeled tomato, fresh or from a can. I had neither so I added some tomato paste. Stir that into the onions (see picture).

Then add collards, with the center rib removed, cut into thin ribbons. I added some arugula because we were low on collards. Cover with water and simmer until all the liquid is evaporated. It says to cover but I didn't have a cover for that pan so I just left it uncovered, simmering for about half an hour. You could go for an hour if you wish!