I love collard greens raw. Sweet big leaves. I recently cooked them for some friends that I had not seen since high school. The secret: Cook in a pork or chicken broth (Having given up the meat for Lent, I considered the broth in bounds).
Wash and cut greens. I de-stem them, but the stems are sweet and edible. Chop up some onions, cut up the collards and cook in about a cup or two of your favorite homemade broth until soft. Add salt and serve with or without the broth. Super good for you and super tasty. I also recently ate the collard greens at Local 360, here in Seattle. Nice job! Seasoned with vinegar and truly the Southern way.