One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.
Ingredients:
1 pound collard greens, finely chopped 1/2 cup sorghum syrup or honey 1/2 cup apple cider vinegar 1 finely chopped shallot Salt and pepper 1/2 cup extra virgin olive oil 1 pound thinly sliced ham
Preparation:
Mix collards, sorghum, vinegar, shallots and olive oil in a large bowl. Add salt and pepper to taste. Let greens stand one hour or until they have completely wilted.
If using the ham, lay out the slices and put a small amount of greens in the center. Roll the ham around the filling, like an enchilada, and serve.