Collard greens are very yummy. Better than spinach any day of the week! I rough chop them. heat olive oil and some garlic in fry pan and pat the greens dry after washing them. Toss them into the oil and let them wilt until tender to your liking. Add salt & pepper. Smaller leaves are more tender and larger leaves can be cut smaller and cooked a little longer till tender. Remove the big center vein, they can be tough.
I serve them over pasta or brown rice or white beans with a pinch of nutmeg.
Yum Yum.
peace
I like all the ideas for using the pizza cutter. Wonder if it will cut fabric!
peace