I like my greens cooked in a simple fashion. Make a good stock from smoked meat; add the cleaned and trimmed greens, season with salt and pepper, add honey to cut the bitterness. Some people like to add onions and hot peppers to the cook pot. I prefer to sprinkle hot pepper vinegar on the cooked greens, instead. It’s just a matter of taste. You must pay special attention to washing them. They can be gritty and all it takes is a tiny amount of grit to ruin a whole pot of greens. Triple wash them and don’t cheat. If your greens are mature enough to have a large central vein, strip the greens off the vein before cooking. If you are lucky enough to have only young tender greens, you can skip that part.