Always start with your thickest/waxiest greens and work your way down the line adding them until you get to the thinnest depending on how many different types you are using. I tend to leave the stems on for crunch, but some people like to remove them. Also if you have some herbs languishing in your crisper, you can throw those in too. With this recipe I don't salt until the very end, greens shrink considerably and what looks like light salt in the beginning is over-salted in the end, so I wait.
|turnip greens and spinach|
|rough chop the turnip greens (or whatever you are using)|
|saute in oil until wilted (add lemon juice if bitter)|
|then add your spinach (thinnest)|
|stir it in and cook until spinach is also wilted, add salt to taste|
|serve alongside something equally healthy or something unhealthy like we do|