02For the spiced butter, combine the butter, black peppercorns, cumin, cloves, bay leaves, ginger root slices and cinnamon in a small saute pan over medium heat and cook until the butter browns at the edges, about 3 minutes. Let the butter steep until just warm to the touch. Pour the contents of the pan through a fine-mesh sieve, pressing on the solids to remove all of the butter. Discard the spices and ginger.03Heat a 12-inch or larger skillet over high heat. When hot, add the spiced butter (holding back the brown deposits at the bottom of the bowl), minced ginger, collard greens, the remaining 1/2 teaspoon salt and the ground pepper, stirring to coat the greens with the butter. Cook over high heat, stirring often, until tender, about 3 minutes. Add the brown butter bits at the bottom of the bowl, and stir to combine. Transfer the greens to a shallow platter, garnish with dollops of fresh ricotta and serve immediately