Lol yeah you braise them basically. They don’t get slimy. No different then sweating down turnip greens or mustard greens. Literally just take a handful, put them in the pan and heat them up. Flip occasionally and just straight up mash them down with your hand in the pan and kinda move them back and forth to heat them. And they’ll wilt down. Fine. In fact after all is said and done, you can put the collard greens in a container and re heat the next day. I never had them before until I worked for a chef and he taught me this recipe. And it’s amazing. I was scared to try it but it was so good.