Wash the greens and clean the leaves thoroughly.
Cut off the thick stems of the leaves and also the ribs of each leaf that runs through the center of the leaves.
Chop the leaves finely or as small pieces, keep this aside.
Heat oil in a large pan and add the cumin seeds.
When the cumin seeds are lightly fried, add the minced onions, garlic and lightly fry for a few seconds.
Add the ground ginger and stir well.
Add the chopped collard greens to the pan, and mix everything well.
Add the salt, stir the leaves and stir fry for another 2 to 3 minutes.
Cover the pan with lid and cook in very low heat for about 8 to 10 minutes. Open the pan in between to give a quick stir and to make sure the greens are not sticking to the bottom of the pan. You may add a little more oil or sprinkle little water if necessary(I didn't add any extra oil or water and it cooked perfectly fine).
After 8 to 10 minutes of cooking, open the pan, stir the contents and add the black peppercorns and black pepper powder.
Stir fry the contents for another 2 minutes and serve the stir fried and spiced collard greens hot with rice for lunch or dinner!