Instructions

1. Rinse 2 or 3 pounds of mixed greens with cool running water while rubbing your fingers over them to remove dirt and debris. Let the greens air dry for a few minutes.

2. Cut the thick main stems from the greens on a cutting board using a kitchen knife and discard them. Stack about 1/2 inch of greens at a time in a semi-neat pile and roll them forward lengthwise like sheets of paper, forming a tight roll. Slice the roll crosswise into ribbons about 1/2 inch wide, also referred to as a chiffonade cut.

3. Heat a small amount of oil over medium heat in a heavy bottomed pot or Dutch oven, if you have one. Add about 1/4 pound of thick-diced bacon or salt pork for every 2 or 3 pounds of greens. If you're going vegan with your greens, add 2 or 3 tablespoons of olive oil instead of bacon.

4. Stir the bacon and olive oil using a wooden spoon, just enough to coat and start the rendering of bacon fat. Cook until the fat renders out of the bacon and the bacon starts to crisp, about 15 minutes.

5. Add aromatic ingredients, such as minced garlic and onions, if desired. Cook until fragrant, stirring occasionally. Add the sliced greens, a handful or two at a time. Let each batch of greens wilt before adding more, stirring as needed to coat them with the fat.

6. Add enough chicken or vegetable stock to slightly cover the greens. Taste the stock and season it to taste with kosher salt and freshly ground black pepper and cover the pot.

7. Simmer the greens until tender but toothsome. Taste them and adjust the seasoning as needed with salt and pepper.