My friend just brought over collard greens from his garden. He thinks they'll sauté in 15 min; I always thought collards took an hour. Who's

Collard greens are in the same vegetable family as are broccoli, cabbage, and kale. You can cook collards in similar fashion to them, but make sure you cook long enough to reduce the natural bitterness of collards. I prefer to blanch them then saute in bacon fat, flavoring with bacon, ham hock, or pork belly, a few onions, some sugar and salt, and a goodly amount of vinegar that is reduced during simmering. Add black or red pepper, and serve hot. If you prefer an Asian theme, try collards as the featured flavor of a beefy miso-style soup, cutting the greens into the boiling broth for five minutes or so. Yummy!

I'd guess it depends on how tender the leaves are. And personal preference. I'm one who would like then done 'al dente' but the traditional way is for an hour. Don't forget to add a splash of vinegar and hot sauce if you like that.

If you blanch them, they don't need to be cooked for very long. http://www.food52.com/recipes/14275_collards_chorizo