Here is a link to the RECIPE. In short, I used this recipe from Epicurious.com as a guideline, and toyed with the proportions of the ingredients to taste.
Be mindful of your nuts (no, perv. not those). My walnuts got a little on the well-done side (suppose thats my euphemism for saying "burnt") since I left them unattended as I chifonnaded my collard greens. I de-stemmed the collard greens, stacked up a few, then cut them into little ribbons.
I described to NMcL the texture of collard greens as being thick, tough spinach. They were chewier greens than what I was used to. Because of their thickness, I'd recommend boiling them first to make them tender (love me tender), as the recipe suggests. I want to experiment with all types of greens (kale, collard greens, Swiss chard, etc.) because they really pack a nutritional punch!