Midwestern collard greens

I'd never felt much love for collards. Compared with most of their Brassica relatives, they just seemed way less exciting in every way. Some came in the CSA last week. I remembered G saying that N made excellent collard greens, so when I saw him at Happy Hour on Friday I asked about them. He divulged his secret recipe: boil them for seven minutes then saute with garlic (he then segwayed into the best things about Michigan (where he comes from)). Makes sense - collards are tougher than your average green. So S+I thought we'd give them another chance. Turns out it's true: N does make excellent collard greens - the seven minutes' boiling was enough to make then incredibly tender without making them taste or look overcooked. We ate them all.