I went to see chef David Adjey last year and there for the first time I saw the beauty of collard greens. They are very easy to prepare they have a nice chewy feel to them, meaning they wont turn into a mush like spinach and will retain their moisture, unless you stuff ‘em into a 747 jet engine.
Seriously, try some collard greens. Cut them up into spaghetti-like strips and saute these suckers for at least 15 minutes. With onions and tomato sauce. Then they will be very very tasty… and did I mention rich in minerals and vitamins?