The garden I share is currently just overrun with kale and chard, so I've been eating a lot of greens this summer and looking for different seasoning combos to dress them up with. Here's one that worked particularly well, which I think would work just as well with collards:
1-2 Tbsp. finely chopped garlic
1-2 Tbsp. olive oil
1/2 to 1 tsp. nanami togarashi
1 large bunch kale or collards (I think mine weighed in at 14oz.), trimmed and chopped as finely as you like
few tablespoons water (if necessary)
a liberal pour of beer (I used a light lager)--probably between 1/4 and 1/3 cup
1-2 Tbsp. soy sauce (or salt to taste)
Saute the garlic in the oil for a few minutes before adding the nanami togarashi and then the kale. I just barely negotiated my whole bunch's worth of kale into my 12" saute pan. Something with taller sides, like a Dutch oven, would be good. Cover and/or add a splash of water to help steam the kale as it sautes. As the greens wilt and get close to being done, add the beer and soy sauce. Continue cooking until the liquid mostly evaporates, and the greens are tender to your liking.
If you're truly overrun like I am, make as many batches as you have greens/time for and freeze them. Or buy enough greens that you become overrun, and do the same thing.
* Nanami tagarashi is my new favorite seasoning blend. It's moderately spicy but definitely won't knock you over unless you really go crazy with it. The sesame/orange/seaweed/ginger flavors really balance each other out into something piquant and savory and warm to wrap the spice in. I love it. I randomly picked a jar of it up a while back at our local Asian megagrocery as soon as I figured out that it was vegan. So far I've mostly used it with greens (which I don't think is a traditional use for it at all), but I want to try it also as a seasoning on sweet-potato oven fries and also with stir-fried eggplant. I'd love to hear other ideas!