I just made some baller collard greens.
This picture does not do them justice.
1 tbspn olive oil
1 tbspn butter
1 lb collards
1 can of roasted chopped tomatoes
red pepper flakes
salt and pepper
couple dashes of soy sauce
4 cups of water
I'm not much for measuring things, but I am very much for tasting as you go. I let the greens cook covered for about an hour and they were deliciously tender. Served over a some red beans and rice (canned) in a bowl made for a wonderful (lateish) dinner!