While steam is building up, cut off the thick stem ends and slice collard leaves into 1/8-inch slices (thick stems can be saved for soup). Slicing Kale thinly ensures even cooking and the best flavor. Let sliced Kale sit for 5-10 minutes before steaming.
When water comes to a full boil place collard greens in the steamer basket and cover with a tight fitting lid and steam for 5 minutes for al dente collard greens..
Transfer to a bowl and toss with Mediterranean Dressing.
Important: For best flavor, use a knife and fork to cut the cooked collard greens crosswise several times until it is in very small pieces. The more finely you cut collards the more exposed surface area you create. This can allow more flavors of the dressing to pass into the greens and speed up desirable changes in in texture including tenderness.