Canned greens are already cooked, and you don't want to cook them to death, so the best practice is to saute your onions and garlic separately, then add them to the collard greens. You don't have ...

Canned beans, either pinto or pink beans, streamline prep. Bittersweet collard greens simmer low and slow for about half an hour, becoming meltingly tender. Fruity sweet paprika amplifies the ...