Stuffed Collard Greens -Collards can be cooked like most other cooking green, but they are can be used the way you'd use tortillas or pasta -- to stuff full of other things.  In this recipe they are cooked like Greek Dolmas
Dice 1 onion and saute in 3 T. olive oil until soft.
Meanwhile, mince 2 cloves of garlic, cut sweet corn kernels off the cob to make 1 C., and finely dice potatoes to make 2 C.
Add the vegetables to the pan and cook for 10 minutes.
Dice 2-3 tomatoes and add to the pan and cook another 10 minutes. 
Mince cilantro to make 3 T. and add to the mixture along with salt and pepper to taste.
Crumble 1/2 C. of feta cheese.
Remove the stems from 1 bunch of collard greens.  Dip into the boiling water in batches and blanch for two minutes, then cool in a bowl of ice water.  Gently squeeze out excess water and set aside.
Oil a large cast iron skillet.  Fill each collard leaf with 1 T. of the filling and 1 T. of feta crumbs, carefully folding the leaf up around the contents.  Place the filled leaves in the pan, seam down, and pack them in tightly.
Drizzle with 2 T. each olive oil and lemon juice.  Cover the bottom of the pan with water and top with a plate to keep the rolls from opening up.  Cook on the stovetop, bringing the water to a boil and then simmering until the leaves are tender, 30 minutes or so.