I like my greens

  Hattie and the rest of us have really taken to greens this fall.  A simple preparation has been working for whatever comes in from the garden - chard, mustard, kale, turnip, collards, tat soi, and mizuna.  Wash and chop into about one inch pieces.  In a cast iron frying pan, saute some chopped bacon or fat back until browned.  Or just add some fat.  Saute a chopped onion if you'd like.  Then add the greens and stir until they are wilted.  Add small amounts of broth or water as needed to keep them cooking until they reach the desired tenderness.  Add salt and pepper to taste.  Cider vinegar can be a nice addition as well.