Om replied:

>>> I like to cook collards with just a bit of water, salt, dry mustard, hot
>>> pepper flakes, and garlic. In terms of taste, I think chard is the
>>> closest comparison, though chard isn't as hearty as collards.
>>>
>>> Bob
>>
>> You have just posted a wonderful method to cook them. Thanks.
>>
>> Michael
>
> Yeah.
>
> You NEED all that just to give them some flavor!
>
> Om -> obviously not a collard fan.....


Actually, it's rather the opposite: Like rapini, collard greens have a VERY
strong flavor of their own, and if you try to match them with subtle
flavoring agents, those agents will simply be overwhelmed.

Bob