Line a large pot with a thin layer of water -- the thinnest layer possible. Bring to a boil and saute a good pinch of red pepper flakes for 30 seconds. Add garlic and onion and cook for another minute. Add ginger and then collards, using tongs or a spatula to flip and move the greens around. Add splashes of water as necessary and continue to cook until the collards are bright green, or cook them longer if you prefer a well-cooked and soft green. Season generously with salt and pepper. Give it a good stir and serve with hot sauce on the table.