what are some vegetarian ways to make collard greens in the crock pot or stove?!

I cook fresh collard greens with black-eyed peas. I soak the peas overnight, then cook them for an hour in about 8 oz.of water.Meantime, braise a chopped onion and minced garlic clove in a pan.. After washing the greens, I rip the leaves off the stalks in small pieces, add to the onion (on low heat), for about 15 minutes. You might want an ounce or two of water, but I never add any. I add the drained peas, stir and cook on low until the peas and the collards are done. You can use oil to braise the onion and garlic, but I just use water as I cannot eat oil. Add salt and pepper to taste. This is a vegan recipe, and is a version of "hoppin' John'. which is a Southern dish traditionally eaten on New Year's Day.
......................................…

I love greens with balsamic vinegar...try this one!

1/4 teaspoon salt
2 pounds collard, mustard or turnip greens, stemmed, or 1 pound cleaned, chopped cooking greens
1 tablespoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 cup vegetable stock or broth
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Directions
Bring a large saucepan 3/4 full of water to a boil. Add the salt and greens; stir until wilted, about 30 seconds. Drain and rinse immediately with cold water to stop the cooking. Squeeze the greens to remove excess water. Chop the greens coarsely and set aside.

In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute; don't let the garlic brown. Add the chopped greens and the stock and saute, stirring occasionally, until the greens are tender and most of the stock has evaporated, about 5 minutes. Add the vinegar, stir well, and season with the pepper. Serve hot.

stove... collards & smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
have to try the old fashon southern style by Paula Deen
http://www.foodnetwork.com/recipes/paula…

Meat is cooked in collard greens to introduce a bit of fat and a smoke flavor to the greens. You can approximate the same tastes with oil (garlic infused olive oil?) and liquid smoke.

Bon chance.