10 minutes???? OMG! Then braise them? If I were in my grave, I would be spinning!

You put them in the pot, dump in the salt pork, or ham bone, put enough water in (this takes practice and an eye for the proper amount) and simmer away until the greens are tender. Oh, and the greens are stripped away from the tougher stems.

But I agree, I wouldn't take up garden space. Creepy crawlies love to chew on them. They are worse than cabbage for having caterpillers eating them to a nub.

I was taught to de-stem and chop into small pieces, then bring them to a boil for 5 minutes, pour off that water; refill and boil again for 5. Then proceed with the salt pork and long slow simmer. Sounds like all the vitamins would go down the drain, but I suspect anything that strongly-flavored still has plenty of nourishment. BTW, pick the leaves VERY small-- nowadays, what the groceries sell is the size we used to feed to the pigs!

You might also like them fixed a different way: small leaves stacked up and sliced into thin 'shreds'; boil and discard water once. While they are boiling, fry bacon and set aside. Put drained boiled leaves into remaining bacon fat, add an onion thinly sliced and a stalk of celery chopped; and a pint or two of diced tomatoes. Sprinkle with brown sugar (about 1 T per pint of tomatoes); stir in cider vinegar [2 t for each T of sugar]. Simmer until celery is translucent. Serve with crumbled bacon over the top. The sauce makes a sort of sweet-sour dressing that changes the collard flavor for the better.

Having Southern relatives,as a kid we had it often when we'd go visit. It tastes exactly as it looks and I'd rather have nails in my eyes than eat that stuff again.

sounds like they were way overcooked.

you know what is better than spinach, and i love spinach, the weeds that grow in your garden..like lambsquarter..omg it is good..esp in early spring..i used to can it..but haven't recently..but it is very good.

there are a lot of wild greens that taste better than storebought stuff.

but never ever overcook..generally just use the water left on when you wash them..and lightly steam them..or microwave for a minute or two...tightly covered

Remove stems, steam for 10 mins, then stir fry for about a minute, with scallions and sesame oil. Garlic if you want to.

I finally managed to convince Himself that kale or collards were edible, doing it this way.

Mama was raised by her Southern raised G'mother. Yes, I've eaten them and have fixed them. My children used to love them until a few people made comments about how vile boiled greens are. Then, they wouldn't touch them with a ten foot pole. I suspect there are as many foods people learn to dislike as foods people acquire a 'taste' for.

I still crave a pot of them now and again, and agree with Meldy. What the stores sell now for greens are the size I'd throw to the chickens.

I imagine it is an acquired taste. My Dad always wanted "Lamb's Quarter" or Dandelion greens in the spring. In those days I can't remember my parents ever buying lettuce or other greens in the stores during the winter.I still do them once in awhile just so my girls and Grandchildren will learn that they are edible.We always cooked them after rinsing well and ate them with butter and a tad of vinegar on them.

I remember my MIL talking about how poor they were during the Great Depression. She said that it was so bad that they ate boiled radish greens.

I didn't have the nerve to tell her that I cooked them just the week before and we enjoyed them. They were delicious! I had planted a large variety of radish and the tops were so plentiful that I couldn't bear the thought of just trashing them. So, I cooked like them like turnip greens. I never saw that variety of radish seed again. I have often wondered about it. I certainly can't imagine getting a "mess o'greens" from the little puny tops of the salad radish type.

I do them like Sarah and I love them. I do kale the same way. Sometime I dress them with a little balsamic vinegar.

And who eats spinach out of a can? I didn't know it even came in a can.

Collards are known in England as "spring greens" and are sold as young, small leaves, as Meldy describes. I must say I was taken aback when I realised these leathery things called collards were the same thing!

Don't forget the beet greens !

I like most cooked greens, including collards. For a while I was really enjoying eating them mixed with feta cheese and rice. No way would I try to foist them on my husband.