I am not familiar with anything along those lines. Have you checked the Extension office for your area? Does anyone else have any ideas?
I have been wondering about collard greens, because they are a good source of calcium.
What do they taste like?
They’re nummy.
Cook up some chopped bacon, onion with hints of garlic, red wine vinegar and red pepper flakes. Throw into the crock pot with chopped greens(ribs removed) and a little concentrated chicken stock(very littl liquid in crock pot for richer flavor) Sometimes I add a tiny bit of beer or white wine.
Some recipes call for a little sugar or honey, but my family prefers them unsweetened.
We cut them up, add smoked pork hock or sliced pork shank, add onions and some garlic maybe, cooked in chicken broth till very tender. Have pepper sauce at the table and homemade cornbread with butter, not imitation and invite us over. The key is to buy small tender leaves no bigger than a saucer to begin with, after some frost on them is even better.
Collards have lots of iron, too, so if you have thick blood, you want to go easy on collards.