I love the smell of cooking greens coming from the kitchen. This same recipe may be used for either turnip, collard or mustard greens. Better yet, combine all three in one pot and serve with fried chicken, black eyed peas and cornbread.
Some people like greens with a firm texture and cook their greens about 20 minutes or so. I like greens very tender and limp so I cook my greens longer, as much as an hour.
Remember to watch the greens closely and make sure all the liquid does not boil away. They will scorch quickly if dry.