Well, I’ll take a different tack to it. I was just talking on another forum with joerogo and MiamiDon about broccoli rabe, and saying that I really know nothing about it. So they explained that you boil it, strain the water off and then saute it, and I was thinking, that sounds a lot like collard greens. So if you buy the theory that there’s an equivalent ‘thing’ everywhere and the variations just depend on what’s nearby and grows well and culturally takes hold, then our collard greens are probably the Carolinas equivalent of broccoli rabe. (Maybe? Feel free to disagree.) So both collards and broccoli rabe have now gone outside their original regions, thanks to folks who travel and go ‘hey that’s good’ and seek out those things once they get home, and they show up on fancy gourmand menus when somebody wants to show off, and then if they really take hold and become popular I guess they could go national.