Greens and Southern cooking are to each other as apple pie is to a romanticized idea of America: completely inseparable. And without question, collard greens are one of the most well-known vegetables in the Southern cuisine canon; braising them for hours with ham hocks and other pork parts is a centuries-old tradition.
But there is so much more to Southern greens than just collards. Many leafy vegetables — from tender, quick-cooking chard and spinach to more sturdy, fibrous varieties, like turnip or dandelion greens and kale — can make for a delicious pot. It’s what my great-grandmother would call “a whole mess o’ greens.”
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/21/recipe-southern-greens-and-biscuits-southern-food-recipes/
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