First, you gotta wash them. And I mean wash them. Greens hide dirt like it’s their job. Fill up that sink and swish them around like you’re doing laundry.
You’ll find a mountain of them. And after they cook? They shrink down to a sad little pile. It’s science. Or magic. I don’t know which.
Then, get your fat source. Bacon grease is the classic. Smoked turkey wings are trendy. Even butter works in a pinch. Do not use water alone. That’s a crime against flavor.
The Quick Method (For Lazy Weeknights)
Got a bag of pre-washed greens? Awesome. Throw them in a pot with some chicken broth. Add a splash of apple cider vinegar to wake them up.
Let them simmer for 20 minutes. Taste them. Are they still tough? Cook them longer. You want them silky, not squeaky like a wet shoe.
Finish with a pinch of sugar. It cuts the bitterness. A little hot sauce on top? Now we’re talking. You just made a soul food dinner in half an hour.
