Mmmm. Yummy!!!
I cut off bottom of stems only, then put in pot whole or split up middle. I never, ever chop or cut before cooking or serving. They lose flavor. Add water to cover. Season (a little salt or gasp! Salt pork)
Bring to boil, cook down & simmer all day.
I add a little apple cider vinegar when they reach my plate.
It goes without saying do not discard the liquid (some call it pot liquor, we called it the juice when we were little). It tastes as good as the collards. :)
Sounds good. I remove the stem and middle rib and roll the leaves and rough chop. Then cook with a nice piece of bacon, salt, pepper, garlic powder, a shot of hot sauce and a splash of white wine or beer whichever is in my hand whilst cooking. :-)