A few collard leaves, fresh from the garden:
De-stem. Stack leaves and slice into ribbons. Slice stems cross-wise to keep any fibers short.
Fry up in a little olive oil with some Tony Chachere's seasoning, maybe squeeze on a little bit of lemon once it's on the plate:
Fry the stems separately, they're a little tougher and need to cook a tad longer. Just as tasty though.
Fry an egg in the residues. Tasty.
Who ever said you had to boil the damn things for four hours then add half a pig just to re-introuduce some flavor? Fresh and fast is the way to go.