Collard Greens, Turnip Greens, Mustard Greens or Polk Salad

Two big handfuls of greens
3 strips bacon (or 2 tablespoons bacon grease)
1/2 teaspoon salt

Place greens in very large bowl or sink full of water. Swish greens in
water. Lift greens up and pour out water. Repeat until water is
completely clean. Cut stems off greens.

Also cut out the rib of leaves because it is too tough to cook rapidly. Slice bacon into one-inch pieces. Fry in large skillet. When bacon is
done, leave bacon in skillet and add greens.

Alternatively, you can omit the bacon and place greens in 2 tablespoons of hot bacon grease. Stir greens until they are wilted. Add 1/2 cup water and cook 10 minutes.

Do not cover as that will cause the greens will turn gray rather than the desired brilliant green. If greens are not cooked with bacon, you