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1
Bring an inch of water to a boil in the bottom of a steamer (I use a pasta pot with an insert for this).
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2
Place the collard greens in the top part of the steamer, and steam until the leaves are tender, 5 to 8 minutes.
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3
Remove from the steamer, rinse with cold water, squeeze out extra water and chop medium-fine.
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4
Wrap the tortillas in a heavy kitchen towel and place in the steamer basket.
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5
Cover tightly, steam 1 minute, and turn off the heat.
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6
Allow to sit for 15 minutes, without uncovering, while you finish preparing the filling.
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7
Heat the olive oil over medium heat in a large, heavy skillet and add the onion.
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8
Cook, stirring often, until it is tender, about 5 minutes.
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9
Add a generous pinch of salt and the garlic and optional chili.
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10
Cook until fragrant, about 1 minute, and stir in the collard greens.
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11
Turn the heat to medium-low and continue to cook, stirring often, for another 5 minutes, until the greens are tender and the onion is lightly colored.
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12
Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste.
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13
Stir in the cilantro.
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14
Add to the pan with the collards and onions and cook, stirring, until set.
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15
Taste and adjust salt and pepper.
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16
Spoon onto hot tortillas, sprinkle with cheese if using, and serve, passing the salsa on the side.
