I used this recipe before and I am about to use it again. How simple! I added crumbled bacon and diced onion- wonderful!

Thank you! My first greens making experience went well bc of this recipe.

Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on your plants) and individually rinse each leaf in running water, placing each wet leaf on a large cutting board, facing the same way for easier cutting. In batches, I chop off the tip of the stem (hello, compost pile). Then I chop the stems all up in 1/4" slices and put in the cold skillet, reserving the leaf. I use my largest cast-iron skillet that has a tight fitting lid. Bacon fat is great, or olive oil, but my fave is my own homemade chicken broth. I add 1/2 cup in the bottom of the skillet to stems with 4-5 minced garlic cloves, cover and cook on medium heat while I am chopping up the leaves. (This lets the tougher stems and garlic tenderize a bit and flavor the broth.) I chop up all the wet leaves into bite-sized pieces, toss them in the skillet (be careful, it is hot!) and cover, cook on low heat and set the timer for 10 minutes (because you may need more broth). Depending on your burner, you may need to add more broth to this concoction to keep it moist every 10 minutes. I have eaten them after 10 minutes; I have also waited until the rest of dinner was ready, after an hour (better)! Just keep 'em wet. Serving time... drizzle on Bragg's Amino Acid to kick up a salty flavor, without adding sodium! For high blood pressure, it's the best salt substitute EVER! Thanks rjkuns!

Delicious! I used Broccoli Rabe tossed into the pan with the bacon drippings, a pinch of salt and hot pepper flakes to taste. Simple and very tastey. The bacon drippings add a level of flavor and depth not achieved by using oil. Very very good.

Great flavor and easy.