Sometimes you need to take a whole plant for a bigger “pot o’ greens.” To be the best kind of pot of greens, it would need to include a long-simmered ham hock, some onion, and the greens, and of course, hot sauce after it’s served. I like to throw some black eyes peas in that pot of greens too.
But a few leaves can make a good side dish. One way to cook them is to simmer till the leaves are soft, maybe 15 minutes, then saute with some onion, and part of a can of tomatoes and green chilies. (I love Rotel brand.) Then grated Parmesan cheese on top to serve.
Hopefully everybody knows the basic rules of collards: the bigger stems are thick and nasty and should be discarded before you cook the greens. I just tear the leafy parts away from the stems. (Stems=compost of course.) Also, the underside of the leaves especially are likely to be very dirty from ground splash, and may have cabbage worms laying along the stems. I like to soak the leaves in the sink in cold water for a while and then wash and look over each leaf carefully.
No, it’s not too much work! Collards are very tasty greens and also have a lot of vitamins and calcium, they are inexpensive food (if you need to buy them) and also easy to grow, almost anywhere.
You can grow yours better with aged horse manure as a fertilizer, the only fertilizer I’ll use, since it’s natural, harmless to the environment, and works well. But I also supply calcium to my collards and cabbage, right thru the ground. All winter I save egg shells, in an open plastic bag, in the garage, cos they will smell. I let them get good and dried out and then take a big bunch and pulverize them in a small food processor. Make it down to dust. Once thru the winter I’ll spread that on the ground where collards and cabbage will be planted. Then when I plant, I put some more around that whole area.
Grow on, if you’re growing things, and best of luck and weather!