A few weeks ago I went to a surprise party and when the food was served I discovered a chafing dish of greens and ham at the very end of the buffet. Thank. You. God. All that hammy goodness in between tender, spicy leaves, contrasted by the occasional crunchy stem...all dripping with broth...is crazy good. Cruising through Trader Joes yesterday with this lingering in the background of my thoughts, I picked up a bag of mixed greens--collard, spinach, mustard and turnip--to make at home. Since warm weather-- and tank top and shorts season--is coming, I wanted to prepare the greens light and bright so I omitted the ham. I really enjoyed the result and you can easily adjust to add more or less of an ingredient like garlic for example, to suit your taste. I threw in scallions and can't decide if they made a huge difference, but you could leave them out. I also thought of finishing with a small pat of butter...Hmmmm **If you make this, I recommend using a large (meaning wide) pan/pot because until they cook down a little, the greens have lots of volume and want to get all over the place. —Laura_K
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