Collard Greens from: http://whatscookingamerica.net/Vegetables/CollardGreens.htm

Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.
Topping Ideas:

Vinegar
Onions and vinegar (chopped onions and vinegar mixed together)
Salsa
Small whole tomatoes

From: http://www.foodnetwork.com/recipes/tyler-florence/sauteed-collard-greens-recipe.html#!
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.

Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve. Recipe courtesy Tyler Florence

Collard-Greens-with-Lemon-Martha-Stewart-191280

1 oz unsalted butter
1 garlic cloves (smashed)
Collard greens (about 1 1/2 pounds, stems removed, leaves cut crosswise into 1/2-inch strips)
3/4 cup store bought low sodium chicken stock (or homemade)
freshly ground pepper coarse salt
1 ½ tsps grated lemon zest (finely)
2 tsps fresh lemon juice
lemon wedge (for serving)

Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.

Sauteed Escarole with Parmesan and Toasted Pine Nuts

From: http://www.kalynskitchen.com/2009/03/recipe-for-sauteed-escarole-with.html

1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with Parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.

Fuji apples are the successful cross of two American varieties, the Red Delicious and Virginia Ralls Janet. Their name was given to them as homage to Japan’s most sacred mountain, Mount Fuji.

All about Winter Squash – Tips for Storage & Preparation http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp