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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8357173" data-attributes="member: 19675">Looks like a decent recipe!I’ll say that I do my greens (of all kinds) slightly differently in 2 key ways:1) I always do my greens in HUGE batches- 18-21 bunches at a time- because they’re frequently requested for gatherings and ultimately, it’s a time saver.  Greens freeze and reheat very well.2) I reserve about half of the seasoning until they’re near the end of cooking, because I’ve developed a technique of adding a flour-based slurry to mine.  The slurry is just a combination of the raw flour and some of the liquid in the pot, mixed into something resembling milk.  When it’s mixed and added back into the pot and allowed to cook down a bit, that slurry thickens the pot liquids into a thin glaze that will coat every surface of everything in the pot, which is when I do most of the seasoning.  This means all the nutrition and flavor that leached out of your greens and other ingredients will stick to the food, along with all the seasoning.  Generally speaking, that translates into you actually using less seasoning overall.</blockquote>