It’s great to read on epicurious.com the comments from all the CSA members, nation-wide, who go there in search of what to do with their collard greens. This recipe seemed to be a big hit!
1.5 pounds potatoes, scrubbed and cut into one-inch cubes
1 bunch collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup (or less) olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
1/4 cup diced onion
In a pot, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Meanwhile, sautee the oinions until transluscent in a tablespoon of the olive oil. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Add the collards, pulling them apart to separate the leaves, the bacon, and the onion and toss the salad well.