Here you go!

I cook mine longer than 30 minutes, more like 1 1/2 hours and you can sub a ham bone or smoked hocks for the neck bones.

Here is a link that might be useful: Collards

I use bacon....and when theya re done, dress with a bit of vinegar.
Linda C

I fry about 5 strips of bacon, crumble it then put it back in the pan with a carton of chicken stock and chopped greens. I generally try to use at least two types of greens, collards, turnips, spinach etc. I add spices like garlic/powder, fresh pepper, and maybe a bit more salt after tasting, the bacon and stock add a lot. Cook em until maybe 1/2 the broth is evaporated. Serve with cornbread made without sugar lol. Some people in Alabama like theirs with vinegar but not my family.

Elery is from Tennessee, here's his "recipe".

Put some ham hocks in a big pot, cover with water and simmer for about an hour or an hour and a half, until the hock is tender. Wash and chop the greens, remove the hock from the pot and add the greens. Chop the meat from the hocks and put it back into the pot. Add some salt and pepper to taste and cook until nearly all the liquid is evaporated, probably another hour.

Elery likes hot sauce on his, I like just salt and pepper. You can add butter if you like, but I don't.

Annie

Folks, I'm Southern and you can have my share of Collards -- no matter how you cook 'em

Mmmm, kay, I'll take your share, I love 'em. I also like kale, mustard greens, beet greens, spinach, swiss chard....well, I just like greens.

Okra? Now you can sure keep that all down south, I won't miss it at all!

Annie

Turnip greens were also big back home ... I couldn't get past the smell of 'em cooking.

BUT ... I do love spinach, raw or wilted in a salad with bacon fat --you know a really healthy salad.

Okra's okay in gumbo or vegetable soup -- cooked till the slime is gone. I do like fried okra.

If you have a pressure cooker, collards are extremely simple to make.

Cut up 5 or 6 strips of bacon; cook in the bottom of the PC, then remove and reserve the bacon pieces but leave the grease in the bottom of the cooker.

Take a bunch of collards, rinse well and cut up. If the spine of the leaf is really tough, discard that portion.

With the leaves still wet from the rinsing, put in the pressure cooker, cover and bring up to pressure for about 6 minutes. This is one time you can fill the PC more than half full; the greens will wilt and collapse when cooking.

Drain the collards, sprinkle the bacon pieces over them, and serve with pepper vinegar on the side.