Since there are so many Southerners on the Forum, perhaps one would be willing to help me with a recipe for cooking "greens" in the southern manner? We can get them here, but I really have no idea how long to cook them, what flavourings, etc... I think you use ham hocks or some other kind of pork, too? Thanks a bunch, DBF is orginally from VA and would really like some greens

Collard greens ala MisterE.
Lesson One: clean the darned things several times to get the grit out!

We cook ours with either jowls or ham hock or any kind of pork for seasonig. This weeks batch was cooked with smoked pork chops thrown in and cooked together. Kinda like a lazy man's cassarole!
Basically just cover the greens with water and add some kind of seasoning meat. In the south it is pork of whatever kind is handy. I do not salt mine any more as the pork is generally salt cured. Use salt to taste, I guess, if your pork is not salt cured. Collards have a spicey taste all their own but I like to add a good 1/4 cup of Franks Red Hot Sauce to everything I eat. Not really hot and more like a good seasoning.
Now we seldom cook collards by themselves. Our last batch of greens was collard/mustard greens mixed. Though we do collards and turnip greens as often. I eat collards most of the year at least once or twice a week. Good for what ails ya!
But makes you talk with a funny accent after a while.