Collard greens, mustard greens, turnip greens...?

First off make SURE they are washed 3 or 4 times. Chop and boil. Pour off first and second water (that you boil twice in). Add water and about 1 tsp. sugar along with ever how much salt you like. I like to add ham and some bacon grease. Cook till tender.

blue eyed babe

Collard Greens

I start by rendering some bacon til crisp, then removing the meat. Wash and shred the greens in 1/2 strips. Sautee some onions and garlic til soft in the bacon drippings. Pile the greens strips in the drippings, add a splash of white wine or chicken broth, cover and let steam for no more than 5 minutes. Add a pinch of salt, fresh pepper, and the crumbled bacon and serve.

Mustard greens are the most bitter; you might want to avoid them, or use about 1/3 mustard to 2/3 of the others.

Usually where most people go wrong with greens is over cooking. The specific nutrients found in leafy greens can break down when over cooked becoming toxic and noxious sulfur compounds that smell like rotten eggs

The recipes on this page address this problem are are very good, coming from someone who is not a fan of greens.

http://www.foodnetwork.com/good-eats/field-of-gree...

wash well. remove stem,layer leaves, roll, and slice. cook 6 slices of bacon, cut into 1/2' pieces. add greens to bacon and drippins with 1T of sugar, 1/2T red pepper flakes, about 2C water. a ham hock if it's available. cook for about an hour. serve with chopped onion, plenty of fresh ground black pepper, covered with apple cider vinegar (this should sit awhile, like make it before you start the greens. also, i would combine mustard and collard greens. about 1 bunch of each.

Spicy Collard Greens

6 slices bacon

1 bunch collard greens, rinsed and trimmed

1/3 cup vinegar

salt to taste

ground black pepper to taste

ground cayenne pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper.

Boil until greens are tender, about 30 minutes.

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Curried Mustard Greens with Kidney Beans

1 bunch mustard greens

1 tablespoon ghee (clarified butter)

2 medium shallots, chopped

1 tablespoon minced fresh ginger root

1 pinch red pepper flakes

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can tomato sauce

2 teaspoons curry powder

1/2 cup half and half

Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.

Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

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Turnip Greens and Ham

vegetable oil cooking spray

1/2 pound chopped ham

1/2 medium yellow onion, chopped

1 (15.5 ounce) can diced tomatoes

1 pound fresh turnip greens, rinsed and chopped

2 tablespoons apple cider vinegar

Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.

Transfer the greens and ham to a serving bowl and toss with apple cider vinegar

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you just boil them. ive seen my dad do it but im not sure how long.