I like to chiffonade collard greens and sauté them with garlic. Kind of like this:

http://seattlelocalfood.com/2011/06/...s-with-garlic/

A slightly more dressed up version:
http://www.101cookbooks.com/archives...ns-recipe.html

It's quick and really tasty (I actually like collards like this more than I do braised, though collards braised with chorizo are amazing, too).

Here's another quick method:

http://www.thebittenword.com/thebitt...d-ribbons.html

Here's a bacon-y one:
http://www.seriouseats.com/recipes/2...-collards.html

Brown butter collards:
http://www.saveur.com/article/Recipe...s?cmpid=mobify

Collards also make really good slaw/raw salad.
Originally Posted by Saria
Omg. They all look great. Collars greens look like spring greens so I'm going to make those with bacon this weekend.
Fat does not make you fat. It's actually pretty important.