It doesn't get more Southern than this. Add some spicy chops and black eyed peas and you're living Cajun. This same recipe may be used for turnip greens or mustard greens. For variety, try mixing all three.
The brothy liquid left in the pot after cooking the collard's is very nutritious and flavorful. It's called "pot liquor" and no true Southerner would throw it away. Be sure to add some of the pot liquor over the top of the greens when serving.