We had a surplus of collards this Fall. I experimented with them quite a bit. Several indian side-dishes were tried-primarily, by replacing spinach with collards. Learnt that the somewhat wild smell of collards was well masked with garam masala. My newest experiment involved making collard parathas, much like one makes methi or spinach ones. The collards have to be chopped and pressure-cooked before hand. I threw in a bunch of cilantro, chopped onions, ginger and garlic paste and some chopped green chilis along with whole wheat flour. Kneaded the dough and rolled them out exactly like rotis. The pictures here show the finished product. A successful experiment I'd say.
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