Frequent NPR commentator Verta Mae Grosvenor, author of Vertamae Cooks in America's Family Kitchen, offers up a recipe:
Vertamae's Collard Green Sandwich
Collard Greens (2 or three leaves per sandwich. Choose the small leaves, the nice tender sweet ones... not the big fan leaves)
White Bread (not too thick or thin)
Thin sliced meats
Thin sliced tomatoes or onions
Spice a pot of water or broth to taste and bring to a full boil as if you were preparing pasta. Once the water is boiling, throw in the collards and boil for five minutes. Remove collards and immediately plunge in ice-cold water. That keeps them green. Bring the water to second boil and throw the collards back in ten minutes. Remove the collards and drain and dry with a paper or cloth towel.
Now you can put your sandwich together and here's where you get creative. Prosciutto works well, or your favorite cheese. My personal favorite is thinly sliced red onion with Dijon mustard. I found that mustard works better than mayonnaise. I also like to add a thinly sliced, real good tomato... not the watery kind please.