Clean them well to get rid of dirt/sand and bugs; I actually put a little vinegar in the sink to soak them. If you don't mind meat, boil a smoked turkey neck. (Mine are usually frozen so I put it on to boil first.) Rinse and chop up the greens, put them on to boil. Throw in some Lawry's Seasoning Salt, garlic and pepper, too. I also add a small amount of vinegar to make them less bitter, especially those collards! In my opinion, collards tend to need a little more time than mustard/kale to cook down/get tender. They should boil for about an hour to an hour and a half. (I also take out the turkey neck bones.) Enjoy!
at 8:48 PM on Mar. 26, 2009