My favorite collards recipe is similar to Adjudicator's, but with a couple of minor twists. Sautéed Collards with Bacon
Recipe by BunglingBill
6 strips of bacon, chopped
1 cup sweet onion, chopped
2 cloves garlic, chopped
1-½ pounds washed collard greens, tough stems removed, left damp, coarsely chopped
2 tablespoons butter
½ cup chicken stock
¼ cup heavy cream
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
In a large sauté pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp collards and stir to combine.
Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the collard greens are tender, about 5 minutes.
Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the collards are very tender.
Add the bacon and adjust the seasoning, to taste.
Bill’s Note: This recipe is just as good using Kale.