Time out while I edit, edit, edit, and edit.
A traditional English food is "Bubble and Squeak." Here's a Southern version that uses Collards. Collards are a reverted wild cabbage adapted to our heat. Though I started ours in November and nursed them through the winter so they're only now starting to turn bitter.
Take roughly equal parts cooked collards and boiled potatoes.
Mash the potatoes, add salt and pepper to taste.
Add in the chopped collards and mix together thoroughly.
Fry in a well-seasoned pan with a thin layer of oil, making something that resembles a pancake. Allow it to brown and then flip it over. Brown the other side.