White Bean Soup with Sausage and Collards (Everyday Food)
Serves 4; Prep time: 35 minutes; Total time: 35 minutes
You can keep everything you need for this dish on hand—sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

1 package (12 ounces) frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
1 1/4# fresh collard greens, de-ribbed and schopped finely
2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
Coarse salt and ground pepper
1 tablespoon red-wine vinegar (optional)
8 slices toasted French bread (optional)

Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

SAUTEED COLLARD or KALE GREENS (mariquita.com)

1 1/4 pounds collard or kale greens
1 garlic clove
1/2 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well.

COLLARD POTATO SALAD WITH MUSTARD DRESSING (epicurious.com)

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

Mediterranean Collard or KALE Greens (whfoods.com)
Collard greens are a highly nutritious green that is rich in calcium, and becoming increasingly popular throughout the country. This recipe gives you an easy and great tasting way to enjoy them. New varieties are milder tasting. Try it this way, whenever you have the chance, you will be pleasantly surprised.
Prep and Cook Time: 15 minutes

1 bunch collard or kale greens chopped about 8 cups
1 TBS lemon juice
1 tsp soy sauce
2 medium cloves garlic, pressed
extra virgin olive oil to taste
salt and black pepper to taste

Bring lightly salted water to a boil in a steamer with a tight fitting lid.
Separate the stems from the greens by folding in half and cutting along side the stem, or pulling out stem. Roughly chop the greens.
Add greens to steamer basket and steam covered for about 7-10 minutes, until tender. Toss with rest of ingredients and serve.
Serves 4 as a side dish

SAUTEED KALE WITH HONEY BALSAMIC GLAZE (Wild Oats Market)
Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6

1/4 c. balsamic vinegar
1/2 c. honey
3 Tbsp.  Organic Extra Virgin Olive Oil
4 cloves garlic, minced
3 bunches organic kale, washed and chopped into 2 in. squares
1/2 to 1 c. organic vegetable broth
sea salt and freshly cracked black pepper to taste
1 Tbsp. toasted sesame seeds

Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.

Kickin' Collard Greens (allrecipes.com)
Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes
Servings: 6

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.