1. Transfer greens to a large bowl and submerge them in water to clean. I usually triple wash them just to make sure they are clean. The greens are clean when the water runs clear. Set greens aside.
2. In a large Dutch oven, sauté the onion and peppers in oil until they have begun to soften, then add the ginger and garlic.
3. Add 5 cups of water and bouillon cubes and greens. Bring to boil and simmer on low for about 2 1/2 hours or until greens reach desired tenderness.