Place collards in a medium-sized pot and fill with enough water to cover the collards.
Bring water and collards to a full-rolling boil.
Lower heat to medium and cook for at least 20 minutes or until tender.
Drain collards well and cool in the refrigerator.
Chop the cold collards into small pieces.
In a medium-sized bowl, combine the collards with sour cream, mayonnaise, vegetable mix, diced green onion, diced, green pepper, parsley, and Worcestershire sauce.
