For authentic southern greens, whether collards, mustards, kale, or any other greens, there's nothing like bacon drippings, salt, and a cast iron skillet. Either pan-fry them briefly and serve right away, or simmer slowly with water for extra tenderne

Cooking greens, as the name suggests, are most commonly served cooked (though you can use most of them raw). Beet greens, chard (including red Swiss and rainbow chard), collard greens, dandelion greens, kale, mustard greens, turnip greens, and spinach are

Basic Method: Cook onions in oil in Dutch oven until softened. Add 2 pounds damp chopped greens and cook until beginning to wilt. Add 2 cups braising liquid, cover, and cook over medium-low heat until tender, 25 to 35 minutes for kale and turnip and musta