Collard greens, with their broad, flat leaves and thick, round stems can look a little intimidating if you're not used to them, but they are easy enough to prep. Flip each leaf around, then cut away the stem starting at the point where it begins to thicken (around the bottom third of the leaf). Don't throw those stems away--they are a great addition to a homemade vegetable stock. Next, stack the leaves and roll them up into a cylinder, then cut them into fine shreds. I like running the knife through them horizontally two or three more times to cut the ribbons shorter.