I've never eaten collard greens in my life.  I'll admit dumb. I'd serve this to anyone.

Whole grain linguine
1 lb of collards, trimmed, washed cut into very thin strips
garlic, pine nuts, red pepper....well you get the idea.(recipe demo follows)

Wilt the collards in the olive oil, garlic and pepper, takes a bit (but same principle as cooking raw spinach only a little tougher to get tender.  Mix with the pasta. .lemon zest and juice at the end.  Romano cheese if you like.

It is just amazing.