Collard Greens with Tamarind

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2 tablespoons peanut or vegetable oil

1 yellow onion, diced

1 tablespoon minced ginger

1 tablespoon small dried shrimp, roughly chopped

2 cloves garlic, minced

1 habanero or Scotch bonnet pepper, halved (seeds removed if you don't want it too spicy)

2 large tomatoes, diced

1 pound collard greens, ribs removed and leaves sliced into 1/3-inch ribbons 

1 1/2 cups chicken broth

2 teaspoons kosher salt

Freshly ground black pepper

1 teaspoon tamarind concentrate

Serving suggestions: steamed rice