I Know What It Is... Now What?

Yeah, figuring out that the big leathery leaves were collard greens made me feel good, but then I had to figure out what to do with them.  I figured the first time out, I should really do them traditionally, just to see what that would deliver.
Basically, the traditional treatments is: cook the living hell out of it, preferably with onions, and definitely with fatty pork (salt pork, most often.) Basically, you simmer it in a covered pot for an hour or so with water, onion, salt & pepper and salt pork.  Of course, I also had to make cornbread to go with it.  Didn't care for this cornbread (not sweet enough) but the kids really liked it... especially with lots of butter and honey. 

Gotta say, it didn't look great in either the pot or on the plate, but it was pretty tasty.  Not earth-shattering, but tasty.  I used a recipe from a New York Times Heritage Cookbook, and saw another recipe I want to try next time.  It's basically collards with cornbread dumplings.  Hopefully, that one is earth-shattering.  I'll have to let you know.