I eat greens probably once a week at least! My favorites are turnip greens, collards and mustard greens. But I also like kale and chard too.
I love the ethiopian collard dishes. Here's a link that's pretty cool:Ethiopian Cookingethiopia cooking anthropology of food
I think pork fat (bacon grease) is especially suited for greens. The flavor combinations are soooo great especially when combined with a little onion and garlic salt pepper and some hot pepper sauce (peppered vinegar) at the end. So much of my youth featured Southern dishes where greens were slow cooked for an hour or two at a time and it wasn't until I was an adult before I discovered that a quick saute of greens is awesome! So you have two different methods you can use with these basic seasonings and fats listed above.
I won't discuss how to clean the greens cuz chances are by now you already know how to do it. But here are a couple of recipes that are pretty similar in cooking method but with slightly different ingredients.Turnip Greens and Neckbones
(You can use any type of turnip greens with turnips, mustard greens, collards )
2 Messes Fresh Turnip Greens
2-3 lbs Pork Neckbones or countrystyle pork ribs.
1 Onion, chopped
4 Medium Turnips
4 Cloves garlic, sliced thinly
Mustard (dijon or prepared yellow mustard)
Granulated Garlic Powder
Olive oil, Bacon Grease or Lard
Wash and roughly chop turnip greens or other fresh sturdy greens cut in 1/2 to 1" chop. Remove the extra tough center vein if needed. (You can use 2 large bags of frozen greens as a substitute in a pinch). Set greens aside.
Wash and dry pork with paper towels. Smear meat with mustard. (My favorite is country style dijon mustard). Liberally coat mustard glazed meat with spices like granulated garlic, pepper and salt.
Heat a large saute pan over medium heat and add oil or bacon grease/lard. Brown off the neck bones or country style ribs on all available sides. (You can even use regular cut pork chops or blade chops as long as they have a good amount of fat on them and some bone). Once chops are browned remove to a side dish. Using the remaining grease in the pan, add onion and garlic and saute over medium heat til translucent. Scrape up all the browned bits (fond) in the bottom of the pan while cooking the onions. Once translucent, remove onions from pan. Now add diced turnips and saute them in the pan to add a bit of color. You may need to add a little extra oil or grease while sauteeing the turnips. Season lightly with salt and pepper. Once turnips have a little caramel color, remove from heat and transfer to a large stock pot.
Add onion and browned pork to the stock pot and cover with 1 quart of water. (You can use chicken stock if you prefer but it's really unnecessary). Let the liquid come to a slow simmer and allow the meat and onions to cook over medium low heat for about an hour. You are basically seasoning the water at this point and giving your meat a start on getting tender. You don't want a rolling boil while doing this. You want a slow simmer like a braising.
Add the turnip greens and turnips to the pot. If necessary, you can add a bit more water to make sure there is enough cooking liquid for the greens and turnips and meat. Season with salt and pepper and add a good couple of pinches of sugar. Cover the pot and allow to cook covered for about an hour. Stir occassionally and test for doneness. Greens should be tender and turnips should be soft. If the "pot liquor" doesn't taste strong enough, I sometimes remove the solids (meat and greens and turnips) from the liquid and reduce the liquid in the pot until it has a rich flavor. The meat should be fall off the bone tender and flavorful!
It's a meal in itself! Serve with southern cornbread!!! MMMMMM!