As someone who grew up in the south, eating greens was a common occurrence. My great-aunt Lorene (aka Granny) used to make these. I loved watching her stand over the sink scrubbing the greens. Because of the leafy nature of greens, I really do recommend soaking and scrubbing them thoroughly! Especially the curlier the leaves are. As Granny used to say “You gotta scrub the hell out of them.”
This recipe will work for any type of greens. I’ve used it with mustards, collards, kale, broccoli greens, brussels sprouts greens, and every sort of mix of those that you could imagine.
I usually cut the stalks out of collards and leave them in for mustards. Really, though, go with the feel. If it feels tough and stringy, it probably won’t cook up to be super tender. But if you don’t care about that, then go ahead and try to cook it. If the greens (and stalks) are really thick and tough, sometimes it can take longer to cook, so keep that in mind.
In Louisiana, we usually put this type of vinegar with tabasco peppers soaked in on top of the greens. Any type of vinegar will work, however, and the acidity helps balance out the bitterness of the greens. I’ve used lemon juice, white vinegar, and cider vinegar and all have worked out.
Serving the greens with cornbread is a great way to soak up the delicious juice (aka potlikker) and turn the greens into a meal. It’s one of my favorite leftover lunches!