If you prefer, you can strip away the stems of the collard greens, however, I like them and keep them on. cut them into 1 inch pieces if you prefer.
In a large, coverable pot or pan, saute onion and garlic in 1-2 tbsp olive oil for about 3 minutes until onion is translucent.
Add the collard greens, red wine, mustard, honey, cajun spices and Worcestershire Sauce and cover.
Once collard greens have wilted and shrunk, stir to make sure all of the greens have been submerged in liquid.
Re-cover and bring to a simmer for 45 minutes.
Serve