Remove stem from each leaf, and cut the greens into 2 inch sized squares. Heat ghee on a large skillet on medium-high heat, and add the cumin, turmeric, and garam masala in the oil to toast the spices for about 2 minutes, stirring occasionally. Add the collard greens to the oil and spices, coating the greens evenly with the spices and oil.

Add the water, and let simmer until all of the water has evaporated and the leaves are tender. Season with salt and pepper.