1 bunch collards or kale, washed, stemmed and cut into ½ inch strips
4 tbsp butter
Cajun seasoning or: crushed red pepper, cayenne pepper, cumin, black pepper, salt, paprika to taste.
1 cup water
1 small onion, diced
Place butter, Cajun seasoning and onion in a frying pan or cast-iron skillet. Brown onion on medium heat for about 10 minutes.
Add water and collards, reduce heat to med-low and cover to keep heat in but crack lid to allow steam to escape, about 10 minutes.
When water is nearly evaporated, turn skillet to med-high and stir gently to prevent sticking as water evaporates. When water has evaporated, transfer to serving dish. Best hot.