2 lbs. fresh greens (collard, mustard, kale, large stems trimmed)
2 oz. salt pork, diced
1/4 tsp. red pepper flakes
1/4 tsp. salt, optional

Soak greens in several changes of cold water; drain. Transfer to large saucepan; cover and cook over medium high heat, stirring occasionally, until stems are just tender, 8 to 10 minutes. Drain and cool slightly; coarsely chop. Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes. Add pepper flakes and salt. Stir in chopped greens; cover and cook until tender, about 15 minutes. Makes 5 cups.