In a large stockpot, boil water and add greens. Stir to submerge, cover pot and boil for 12 minutes, stirring once or twice during that time so greens cook evenly. When greens are done, drain in a colander, pressing on solids to squeeze out as much water as possible.
Meanwhile, while greens are boiling, in your largest mixing bowl whisk eggs, Parmesan, flour, mustard seed, garlic powder, onion powder and a few grindings of black pepper. Stir in well-drained greens, and then about 2 tablespoons seasoned bread crumbs; mixture will still be a bit loose, but certainly not pourable. Add the third, then fourth tablespoons of bread crumbs if it looks like it needs to be a bit thicker. (Looseness of greens mixture will depend on size of eggs, how well-drained your greens are, etc. so can vary from cook to cook.)
Place remaining 3/4 cup seasoned bread crumbs in a wide, shallow bowl. Shape patties by scooping up a portion of greens mixture with a large spoon, and dropping it gently into the bread crumbs. Use a clean spatula to lift and flip over, so both sides of patty are coated with bread crumbs. (These patties are not as firm as, say, a hamburger patty; they will seem too loose, but will firm up enough while cooking.)
Heat 1 tablespoon olive oil in a 12-inch non-stick skillet, and pan-fry half the patties over medium heat, about 3 minutes per side. Remove from pan to a plate lined with a paper towel to absorb extra fat. Wipe out pan quickly with a paper towel so bread crumbs left behind dont burn, and heat the remaining 1 tablespoon olive oil. When hot, fry rest of patties 3 minutes per side, then remove to plate.
Serve warm or at room temperature.
Note: These are delicious for brunch or lunch, or go well alongside grilled meat or poultry for dinner.