Collard greens are the latest thing to make a heavy appearance at the CSA. I like 'em well enough, but after a few side dishes of ribbon-cut greens sauteed with garlic I needed to try something else. Dried red beans, soaked overnight, then cooked with collards in chicken broth made a nice stew. With another batch, I made up some rice and beans and made stuffed collard green rolls. Blanched them first for pliability, then baked with crushed tomatoes for a half hour.