Curried Collards with Potatoes

1 bunch collards
3 - 5 medium potatoes
3 Tbsp. butter or Ghee
1 medium onion, minced
2 Garlic cloves, minced
1/4 tsp. grated ginger
1/4 tsp. curry powder
1/2 tsp. Garam masala
1/2 tsp. Tumeric

Clean and chop collards, and then dry. Peel and cube potatoes. Boil potatoes about 10 minutes, until tender but not too soft. Rinse in cold water and drain well. In a heavy skillet heat butter and mustard seed over medium heat. Stir, and then add onion, garlic, ginger, curry, garam masala, tumeric and salt. Stir for 1 to 2 minutes. Add collards and potatoes, stir, then cover and cook for 5 to 10 minutes on medium heat, stirring frequently.
Serve over rice as a main dish or as a side dish.