OK, since you started it... My favorite way with collards is to cut them up as you describe. Then, take a smoked turkey leg, or a smoked ham shank (not hock) and simmer it for an hour with dried minced onions, dried pepper flakes, and cracked black pepper. Add collards and simmer for another hour. Remove meat and keep warm. Remove collards from broth with a slotted spoon or spider and place on a warm plate and top with the meat. Use Frank's hot sauce liberally while chowing down!