Really depends on what I am doing with them. Sometimes I'll hide them in soups and sauces. If it is going to be a veggie dish, I hate to say it, but depends. My basic step is to cook the spices/herbs for a bit before adding any greens (kale/swiss chard/collard greens). I like a mixture of minced/crushed garlic and sage in 2 TBLS butter and a bit of olive oil (keep from sticking). Sometimes rosemary and thyme. I have made them with fresh tomatoes or like last night, with string beans. I hope this helps.How do you cook your collard greens? I sauteed them like spinach last time and the husband wasn't thrilled with them.
Kaj