When I cook greens, my technique tends towards the traditional Southern style. I use just about any dark, leafy greens, whether they’re cultivated—spinach, collards or kale—or gathered wild—dandelion, lamb’s quarter, yellow dock, sochan or nettle. When I say "Southern style," I mean chopped greens in a long, slow sauté (30 minutes or more) at low heat with olive oil, coconut oil, butter or ghee along with onions, garlic, a generous splash of vinegar and a dash of salt. When I’m feeling really daring, I’ll even add a little fatback. I cook those greens until the leaves are soft and limp (and yummy).