I don't think you'll ever get a really good collard green recipe using any kind of shortcut. They do require cooking for more than just a few minutes and you can find a ham flavor seasoning (Jamon) I believe in the Hispanic section of the grocery store. I use that with a little olive oil in place of bacon grease. Another tr ick is adding about a tablespoon of baking soda after boiling the collards until almost done. This tenderizes them as well as cuts the bitterness a bit. when tender I strain them through a colander and them chop the greens very fine. Beware that you will lose your pot-liquor by doing this and you won't be able to sop it with yore corn pone!
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