Cooking collard greens slowly over low heat with some type of bacon and an ingredient to lend a spicy kick is a traditional approach. The result is tender greens with a spice-flecked pork-flavored broth. Hearty in flavor and high in nutrients, dark greens, also known as cooking greens, are perfect for braising. Represented by several different vegetable families, they range in flavor from lemony sorrel to peppery turnip greens. Feel free to substitute other hearty greens for the collard greens, or use a mixture.
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