southern smoked greens

In trying to figure out what to present at the library for our food program I had to brainstorm.  In a round about way I came up with greens: Last year it was strawberries--one way I eat strawberries is a nice strawberry spinach salad--spinach and the other greens people fear.   I know a lot of people who like vegetables, but for every single person I know who eats their rainbow, I know another who won't eat a vegetable unless it is white and fried and lightly sprinkled with salt.

I am only just beginning to experiment with some other greens.  I have branched out to kale, but collard greens, mustard, dandelion, turnip, etc., that is another story.  I have tried using beet greens but that was a disaster and I haven't tried since.  By pure happenstance my husband came home from the firehouse with a great way to cook greens that he had the previous day.  Since he was cooking, I happily ate...and ate..and ate.  My goodness they were good.  I asked him about a recipe but of course there is none to be had--one of the hallmarks of firehouse cooking-- but I made him recite exactly what he did so that I too can make this wonderful veggie side dish.

southern smoked greens
1 bunch of mustard greens
1 bunch of collard greens
1 bunch of turnip greens
2 handfuls of spinach
1 cup chicken stock
1 tsp liquid smoke
dash of salt
1 tbsp brown sugar 

1. Wash the greens.  Remove the stems and chop into bite size pieces.
2. Bring the chicken broth, liquid smoke, salt and sugar to a boil.
3. Add the greens, reduce heat to a simmer and cover.
4. Cook until tender about 20-30 minutes.