The bounty of fall greens

This past weekend I was the recipient of a bounty of fresh fall
collards; broad flat deep green collards. Let's hear it for the QCC
(Charlottesville's Quality Community Council)!!
Today I prepared the collards for the freezer; 15 min cutting out the
stems, 5 minutes cutting the leaves in julliene strips; 5 minutes
sauteeing the onion in olive oil and 45 minutes cooking the collards
to perfection.
Yes, I could have used bacon or smoked pork hock but I may want to
serve these collards to my vegetarian daughter-in-law.
Yum! Four quart freezer bags of luscious greens.
And our lovely flock of hens will love the stems for a treat tomorrow.