Spicy Collards Stir-Fry - edible Southeastern Massachusetts

Ingredients

• 1 bunch collards
• 2 tablespoons coconut oil olive oil, or home-rendered meat fat
• 1 teaspoon cumin seeds
• 2 cloves garlic minced
• 1 knob ginger minced
• 1 dried hot red chile optional
• 2 to 4 jalapeno or serrano chilies chopped (or to taste)
• ½ teaspoon salt
• 1 medium garden tomato chopped, or 10 cherry or pear tomatoes, halved
• 2 teaspoons lemon juice