Sue Oda did her health and her pocketbook a favor when she planted collard greens in her garden.

Collards are among the dark greens high in calcium, iron, vitamins (especially A and C), and because they pack so much fiber are considered a good tool for controlling cholesterol.

They can also be pricey. I paid $8 for a couple of small bunches recently, and it takes a lot to fill out a dish, as they really cook down.

Oda wrote asking what she could do with her collards — “I have three plants that should be pulled and cooked.”

Oh, let us count the ways.

Many traditional preparations for collards tend to negate those healthful qualities by pairing the greens with ham hocks, which add lots of fat and sodium (and taste really good). But it doesn’t have to be that way.

Collards can be braised, boiled, steamed and eaten raw, or added to soups, stews and salads. Some recipes use the wide leaves as wraps. The greens can be cooked in a light chicken broth, sauteed in olive oil or served raw with a vinaigrette. They’re often cooked until very tender — similar to luau leaves — but they can also be enjoyed lightly cooked, while they’ve still got some bite.

They pair well with smoked meats or beans but also do well on their own, with a much deeper flavor than their cruciferous cousins kale or chard.

Start by removing the stiff spine from the leaves, then rinse them and cut them up.

>> Raw: Slice in thin strips and dress with lemon juice or vinegar and an equal amount of oil. Massage the dressing into the leaves so the acid softens them. Sprinkle with salt and serve as a salad with other sliced vegetables.

>> Braised: Saute onions and garlic in oil (add some bacon if you like), add chopped greens and saute until they wilt, then barely cover with broth or water, cover and let simmer until tender. This will take about an hour.

>> Steamed: Bring a pot of water to a boil; place chopped collards in a basket and let cook over simmering water until they’re as tender as you like them.

Collards also do very well in pressure cookers or slow cookers. This recipe can be accomplished using either of those devices, or on the stove.

PRESSURE COOKER COLLARD GREENS WITH SMOKED TURKEY

• 2 pounds collard greens
• 1/4-1/2 cup vegetable oil
• 1/4 cup minced garlic
• 1 large onion, diced
• 1 cup chicken stock
• 1 pound smoked turkey pieces (neck, wing or whatever you can find; see note)

Strip stems from collard greens, then roughly chop leaves. You should have about about 16 cups.

Heat oil in cooker over medium-high; add garlic and onions, stirring until onions are softened. Add collards to pot, then stock and stir to wilt leaves. Place turkey pieces on top. Cover and lock lid.

Turn heat to high and bring to pressure. Reduce heat to lowest level that sustains pressure; cook 20-30 minutes. Quick-release pressure.

Remove turkey pieces, let cool slightly, then debone. Combine collards and turkey meat in serving dish. Serves 4.

Note: Smoked turkey can be found in 1-2 pound packages at some supermarkets (I get mine at Safeway). Substitute a ham hock or shank.

For the slow cooker: Saute onions and garlic in oil, then combine all ingredients in crock and cook on low 6-8 hours, until greens are tender. Turkey will be fall-apart tender.

For the stovetop: Increase stock to 2 cups. Simmer, covered, about 1 hour, adding more water if needed.

Approximate nutritional analysis, per serving (based on smoked turkey necks and using 1/2 cup oil): 420 calories, 33 g fat, 4 g saturated fat, 40 mg cholesterol, 600 mg sodium, 18 g carbohydrate, 7 g fiber, 3 g sugar, 20 g protein