All I can think of is add some sort of acid...either lemon or even rice vinegar. White vinegar is the traditional vinegar of choice...rice vinegar is a tad less harsh. The only other thing I can suggest is to rinse them off and re-flavor. Try adding a bit of olive oil too. Without cooking more collarss with no salt, these is your only options.
"Count yourself...you ain't so many" - quote from Buck's Daddy