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Basic Boiled Greens

Collards, Kale, Mustard Greens or Turnip Greens

1. Bring a large pot of water to a boil and add 1 teaspoon salt per quart.
2. Drop the greens into the water and cook, uncovered, until tender, 5 to 20 minutes, depending on the variety and how you like them. (Some people cook them far longer.)
3. Drain, press out excess moisture, then toss with olive oil or butter, salt, and pepper. If you're using them for a filling, rinse under cold water, squeeze out the excess water, and then finely chop.

Source: Vegetarian Cooking for Everyone

Recipe provided courtesy of The Leafy Greens Council.