Collard greens commonly have meat in them, but with the correct seasoning, they can be just as delicious for vegetarians who like soul food
Pick the greens by pulling all of them from the stems. Throw away the stems, wash the greens thoroughly in tap water, and cut them as desired. (Note: If the cook picks them from the stems in palm-sized pieces, there's no need to cut the collard greens shorter.)
Put the collard greens into a tall pot.
Pour enough water into the pot to cover the collard greens completely.
Cook greens for 1 1/2 hours to 2 hours until tender. (Note: When collard greens are tender, they will shrink into the water.)
After greens are tender, drain remaining water from pot.
Pour seasoning (pepper, salt, Lawry's seasoning salt, honey, imitation bacon bits, 1 onion or dried onion bits, 2 tbsp. margarine, Greens seasoning, Grandma Maud's Southern seasoning) as desired.
Stir seasonings in collard greens, and simmer for 10 minutes.