We made some delicious collard greens tonight. This is a simple recipe; you just need an hour and a half of patience to let them get tender. If you are like me you can cook them in broth (I used a ham bouillon) and save a half hour. I didn't add any extra salt & I used 2 cups of broth for the bunch from the Garden of Eve share. You will just have to estimate proportions based on how much greens you have.

Collard greens
Ham hock or bouillon
Water
Salt to taste
Toppings (suggestions follow)

Wash greens thoroughly and remove large stems. Chop into bite size pieces.
If using a ham hock, place it in a large pot and cover with water. Add salt and cook for 30 minutes, before adding the greens. Keep the pot covered.
If using broth you can add the greens right away. Bring to a boil, Reduce heat and simmer the greens in the liquid for about 1 hour -- stirring after about a half hour. Keep the pot covered while cooking.

The dish is done when the greens are tender. I like to serve the greens with some of the cooking liquid (called pot likker). You can also drain them if you prefer.
Topping Suggestions:
Hot pepper sauce
Vinegar
Chopped onions and vinegar
Salsa
Chopped tomatoes