I found this recipe in the Lodge cast iron cooking cook-book. It was for how to cook collards in their dutch oven on the stove. This recipe yields the absolute best greens I have ever had in my life. Personally, I leave out the garlic but that's just because I'm not a fan. My momma uses the garlic because she is! Also, I cook mine longer than the stated hour - maybe closer to two hours but it just depends on how tough your greens are when you start.
Recipe works equally well for turnip greens, collards, kale, etc. Enjoy!
ScreenHunter_45 Jun. 16 21.25.jpg
ScreenHunter_46 Jun. 16 21.25.jpg
ScreenHunter_47 Jun. 16 21.25.jpg