Collard greens are as much a cornerstone of Southern cooking as biscuits and gravy. And, the use of the ingredient has evolved like the cuisine. Collard green kimchi, collard green chiffonade, wood-fired dehydrated collard greens, and collard green patra are now part of the Southern culinary lexicon alongside pot likker and sidemeat. However, in much of the country, collards are thought to be prepared one way: drowning in pork fat and cooked beyond recognition into a form of Army green pabulum. Read on to learn how to prepare an umami-packed, point friendly vegetarian collard green recipe perfect for these cold winter days.