Where our "booth" is at the Waxhaw Farmer's Market, we have a fabulous view of the colorful display of fresh vegetables from Boy & Girl Farm. I've learned to run over and pick up what I want from Joe and Amy early in the morning, because they often sell out. This time of year, collards are king! They are beautiful, big green unblemished leaves, and these young farmers wash them and bundle them already separated, which makes prepping them a snap.
If you've never made collards (I never did, growing up in Pennsylvania), it's so easy, although it does take a bit of custom prep work to get them in the pot. The leaves are thicker than most other greens, and they are BIG. Rinse off each leaf, then fold one in half, top sides of the leaf together. Hold the folded leaf in one hand with the thick rib pointing out and up. Grab that cut end of the rib with the fingers of your free hand and pull downward and away from the leaf until you've removed the thickest part of the rib. Discard that rib and then lay the leaves out flat on top of one another, like this: