To make greens ( turnip, mustard, or kale) like a Southerner (or at least my Meemaw), you'll need a large pot, a slab of fatback (or a ham hock or thick bacon), water and a mess of greens. A "mess" of greens is about 1.5 - 2 lbs of greens, washed.
1/2 lb cold fatback (it's easier to slice when cold)
Large bunch of collards or other greens (about 1 1/2 lbs)
2 c water (or 2 inches in the pot)
Salt & pepper to taste
Hot pepper vinegar
Slice the fatback into strips, then chop into large pieces. Fry the fatback until browned in a large, heavy-bottomed pot. You can spoon some of the fat out and save it for later, or use add it back as you like for the greens. While the fatback is frying, thoroughly wash the greens and strip the leaves off the stems. Toss the cleaned greens into the pot, stir and fry over mediumhigh heat, stirring regularly, until the greens wilt. Carefully pour in the water, stir and simmer, stirring occasionally, until the greens are tender and most of the water has evaporated. The water from the greens is called "potlikker" and should be reserved and added back in as needed to cook the greens. Note: this process can take about an hour. When the greens are tender, season with salt and pepper to taste. Serve with splashes of hot pepper vinegar.
About "potlikker": Potlikker contains essential vitamins and minerals including iron and vitamin C. Especially important is that it contains a lot of Vitamin K, which aids in blood clotting.