At any rate, here is my recipe for the collards, which I thoroughly enjoy making often. They are vegetarian, unlike most recipes for collard greens, which call for a ham bone (ick). We're not really ham people here, so the likelihood of us having a ham bone at any given time is slim-to-none.
(side note: I neglected to take a photo of the full pan before I devoured my portion of collards - this is what was leftover after Matt & I both ate some!)
Vegetarian Collard Greens (adapted from the Food Network)
1 T olive oil
1 T butter *see note
1/4 - 1/2 large onion, diced
3 cloves garlic
dash of crushed red pepper flakes (I overdid it a bit with this one tonight!! SPICY!)
1 lb collard greens, washed & torn into bite size pieces (I tend to throw out the thicker part of the stalks) - you could probably also use frozen chopped collards if you can find them
1-2 c vegetable stock, depending on how soup-like you want your final product
1 piece dried kombu (seaweed, optional)
salt & pepper to taste
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock & kombu, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Remove kombu & season with salt and pepper before serving.
*note: If you are vegan/dairy-free, feel free to add another 1 T of olive oil or other cooking fat instead of butter. It's just for flavor and doesn't matter at all.
You can also top them with chopped tomatoes at the end, but I find that it doesn't really add all that much to the recipe, especially when tomatoes aren't in season. This recipe also stores/reheats well, so it's great if you want to add more greens to your diet but are too busy to prep them during the week.
I also experimented with our ice cream maker for the first time (no, I did not use sugar, in case you're wondering if that's the connection to my sugar crash!) - more on that later!