Bring 6 cups water and 1 teaspoon salt to a boil in a large pot. Add greens, stir to submerge, and boil for 10 minutes, stirring once or twice to ensure even cooking. Drain in colander, pressing on greens with the back of a spoon to remove excess water. When cool enough to handle, place greens on cutting board, mass them together and chop more finely.
While greens are cooking and cooling, mix eggs, onion, cheese, salad dressing, butter and garlic powder in a large bowl. Stir in cooked, chopped greens and dry muffin mix. Cover and refrigerate batter for at least 1 hour, so batter will firm up and is easier to handle.
Heat oven to 350 degrees. Mist cookie sheets with non-stick baking spray. With a spoon, drop tablespoonfuls of batter onto the prepared sheet, as you would drop cookie batter. The puffs will not spread so you may place them as close as 1 inch apart.
Bake puffs for 13-15 minutes. Remove sheet from oven and, using a spatula, place puffs on a serving platter to serve immediately, or place them on a cooling rack.
They are good whether straight from the oven, re-heated and served slightly warm, or served at room temperature. Accompany with a honey mustard dip if you wish, although they are excellent plain.
Makes 36 puffs.
Homemade Honey Mustard: Place about 5 tablespoons Grey Poupon Dijon mustard in a small bowl; stir in 2 tablespoons honey. You may increase or decrease amount of honey to suit personal preference.
Note: The batter must rest in the refrigerator for at least 1 hour to firm up, so start this recipe with enough time to spare. The Blue cheese in the salad dressing adds a subtle hint rather than a wallop.