DH volunteers at an organic farm a lot, and so we get most of our produce for free. He usually brings home a ton of collard greens, but we only know how to cook them one way--and though they're AWESOME cooked that way, I'm getting a little bit bored.
We sautee them in a little bit of olive oil and bacon fat, adding salt, fresh-ground pepper, garlic and mushrooms. Then we deglaze the pan with balsamic vinager.
This is the way I cook them when I buy them. If I get the ones that are already washed and cut from the bag then I just have my pot of boiling water ready and I boil a ham hock with mine stick them in there with Lawry's seasoning salt, pepper and a few shakes of hot sauce and then let them boil for awhile then I ususally drop the temp down to low and let then cook for a few hours. I have used ham also or bacon but we really like the ham hock and all the meat gets real tender and falls off the bone into the collards. I have also used neck bone. But I usually always boil mine with seasoning and lots of it for the flavor and then always have meat in there boiling with it for the flavor for the greens and then you have the meat already ready also. I always serve with hot buttery corn bread!
Less in fat (ham hocks, neck bones) higher inflavor approach. Same area as the ham hocks, necks bones, fat back...try the smoked turkey drums or wings.
Clean greens well, use a big ole pot, chop them up and pop them in the pot with 2 wings or 1 drumstick, boil, then low boil for a few hours for best taste, stirring every now and then. No need to add additional salt because of the smoked wings are cured with salt, pepper and I like some hot sauce as well. You can also add other flavors such as garlic and such. Southern style, which is where I am from, puts some sort of meat in for flavor. We love love greens. Also remember, greens shrink and what seems like a lot (a full pot) will wilt down to about a half. Two bunches will make a nice pot of greens and can be reheated for days. Even good by theirselves if they have plenty of smoked turkey in them. The meat will be so tender it will fall off bone and you just pick it out and continue the boil. We put chopped onion in ours too as well. And when they are done we chop up some boiled eggs and sprinkle on top, its a country thing. Longer cooking = less bitter greens. Add a bit of vinegar to the water gives them some tang.
For those of you who don't know what Kimchee is, it's described as the fiery cabbage based staple of Korea, heavily seasoned with garlic and chile.
I buy it in the refrigerated section of Vons where they sell the spring roll wrappers and it's anywhere between $3-$5. It really adds a lot of flavor to the collard greens, and it's great for people who aren't big on meat.
It is a 'little' spicy but living so close to the border, I've grown up eating spicy foods!
Give it a try....worst case scenario you're out $5...enjoy ladies!!
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Less in fat (ham hocks, neck bones) higher inflavor approach. Same area as the ham hocks, necks bones, fat back...try the smoked turkey drums or wings.
Clean greens well, use a big ole pot, chop them up and pop them in the pot with 2 wings or 1 drumstick, boil, then low boil for a few hours for best taste, stirring every now and then. No need to add additional salt because of the smoked wings are cured with salt, pepper and I like some hot sauce as well. You can also add other flavors such as garlic and such. Southern style, which is where I am from, puts some sort of meat in for flavor. We love love greens. Also remember, greens shrink and what seems like a lot (a full pot) will wilt down to about a half. Two bunches will make a nice pot of greens and can be reheated for days. Even good by theirselves if they have plenty of smoked turkey in them. The meat will be so tender it will fall off bone and you just pick it out and continue the boil. We put chopped onion in ours too as well. And when they are done we chop up some boiled eggs and sprinkle on top, its a country thing. Longer cooking = less bitter greens. Add a bit of vinegar to the water gives them some tang.
I cook then the same way with smoked turkey, vinegar and I sprinkle in crushed red pepper to make them spicy!
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Collard Green Recipes? 
