A When I was growing up in the deep South, collard greens were cooked in a big stock pot with a handful of salt and sugar and ham hocks. They were put on the stove top in the morning to simmer all day long. I always remember this when I think about the simplicity of greens. Kale, chard, watercress, turnip and collard greens are delicate leafy greens that only take about five to ten minutes to cook.
Bring a pot of water to boil, turn the flame down to a simmer. Add a dash of sea salt then add the greens and let simmer until greens are soft. The leaf should be easy to bite into, not tough.