Mmmm....collard greens. How did you prepare them?

Yummers!

In the absence of bunnyfire I will tell you how I make them (which I do all the time.)

First off I cheat and buy the bag of already torn up washed ones. However you can just buy lots of them and wash (this is a pain) and tear them up yourself. I prefer the bag. YMMV.

Put a little olive oil and a couple of cloves of peeled and squashed garlic in a big pan, like a pasta boiling pan. Heat it up and start adding the greens bit by bit, stirring them down and not letting them stick. When you have them all in the pan and they're wilting toss in
1 can of chicken or vegetable broth
like a 1/4 cup of tamari
some sesame oil
water until all the greens are just about covered.
Cover the pan, bring to a low boil, turn down to a simmer and ignore until the rest of the dinner (I recommend pork chops and mashed potatos or mac & cheese) is ready. And don't forget the cornbread!

Take a ham hock and throw it in a big stockpot full of water. Take a couple of bunches of collards, wash it throughly and strip the leaves off the ribs...fill the pot to overflowing and cook it down.

Then take the collards, throw them in a frying pan, chop them up with a hand chopper in the pan, and stir-cook them some more.

(Actually mine had no ham hock, just some olive oil in the cooking water, but the principle stands.)

We were supposed to grow them in my 10-week horticulture class in 7th grade, but I didn't get to plant mine because the kids in the other rows kept dumping their dirt in my ditch. Someone else in another period wound up planting them and apparently collected the results the next term. "Danbom's dirt farm" was what the kids called the space but the class didn't survive proposition 13.