Collard, turnip, and mustard greens are the traditional �greens� of the South. Typically, a big pot of water with ham hocks, or some other flavorful cut of pork, and a sliced onion would be simmered for a couple of hours, and then the greens�triple-washed�would be added (turnip greens, in particular, are notorious for holding on to sandy soil, so that is why washing them three times is essential). Simmered for at least two hours, they break down to a very soft texture and the flavor is old-time good. Served with a big splash of hot pepper-flavored vinegar and some corn bread, this made a meal that the hill farmers of the South survived on during hard times. Now we cut greens into a chiffonade�thin strips�blanch them to help keep their vibrant color, and cook them again briefly with a bit of pork so they remain loaded with flavor.