Southern-style Kale

Works with any kind of greens (turnip, collard, etc.), but kale is generally the mildest and easiest to cook properly. For me (a Southerner living in Chicago), this is comfort food, but it's also pretty good for you.

3-4 pieces smoked bacon OR a few tbsp. toasted sesame oil
1 lb. washed and chopped kale greens
1 large onion, diced
4-6 cloves garlic, minced
1/2 teaspoon red pepper flakes (chipotle, if possible)
salt and pepper to taste
hot sauce (preferably Louisiana brand)

Sauté bacon in a large pot on stovetop. When it becomes moderately crisp, remove the bacon, leaving the fat in the pan. Alternatively, for a vegan dish, skip the bacon and use several T. toasted sesame oil.

Sauté onion and garlic until soft in same pot. Add the red pepper flakes.

Fill the pot with washed and chopped fresh greens. (It's OK to pack them in a little.) Then add enough water to fill about 2/3 of the pot.

Bring to boil, reduce to low heat, cover and simmer half an hour or so (longer if using bitterer greens). As long as the heat is low, it's virtually impossible to overcook.

Chop or crumble the bacon and return to the pot.

Add salt, pepper, hot sauce, and MSG (don't knock it) to taste.

Stir and serve.

Eschew not the greenish brown broth, referred to as potlikker (spelling disputed). It's the best part, whether you spoon it up with the greens, drink it from the bowl, or sop it up with cornbread. Wikipedia tells me it's rich in vitamin K, which I didn't even know existed.