From the Garden....in Feb/March.  Wow.  Still having Collard Greens this time of year...from plantings last summer.  It is interesting....when I bought Collard Greens from the Market they were huge....took a long time to cook....and were quite strong in flavor...almost with a hint of bitterness.  But I guess where I planted my collards, maybe a bit of lack of sun?..they were smaller, more tender.. and no bitterness at all, and took less time to cook.  I always remove the middle stem and just  cook the lovely green parts..and because mine were small...steam like you would cabbage.BRAISED COLLARD GREENS
Another delicious, and nutritious side dish!
1 large bunch of collard greens
4 bacon slices diced and cooked
½ a large onion diced
salt and pepper to taste
chicken stock
salt and pepper
a couple dashes of balsamic vinegar
Corn starch and chicken stock to make a slurry.
Rinse the collard greens and remove the stem, so you have just the leaves.  Cut or tear into similar sizes.
Heat a sauté pan low to medium heat, and brown the bacon bits.  Remove the bacon and set aside.  Remove some of the rendered fat, leaving a bit in the pan, and sauté the onions with the salt and pepper until translucent.  Add the collard leaves stirring to coat, then add the bacon back to the pan and add chicken stock – enough to steam the collard greens (not to cover but just about).  Add a few dashes of balsamic vinegar, bring to a simmer, cover with a lid and simmer for about 1 hour  ( if the leaves are huge and thick) or 40 minutes if smaller and less thick until the greens are tender.  Mix the cornstarch with some  chicken stock, drizzle into the collard greens, stirring well, until thickened.  Adjust seasonings, and serve while hot.  Ohh sooo good, Southern Style!