Made "collard greens" the other day -- soooo good. I used spring greens, 'cause I could find them here. Bacon (or other pork meat) browned in the bottom of a large pot; a little bit of sliced onion, sauteed until transparent; add chopped garlic clove; greens removed from the stem and cut into slices, then thrown into the pot immediately after the garlic, with a dash or two of vinegar, a dash of salt, a dash of sugar, and a sprinkling of Tabasco. Put the lid on and wait for the greens to become mostly tender, stirring occasionally. To be served with Tabasco to taste.

OMG greeeeeeens.