Heat a large, heavy skillet.
Add 1 or 2 tablespoons water or unrefined oil.
Peanut or corn oil are best, the South being the homeland of peanuts and rich corn.
Drop in chilled, chopped greens.
Stir quickly.
Cover with a tight-fitting lid.
Reduce the heat as low as possible.
Cook 2 to 10 minutes, depending on the toughness of the greens, until barely tender.
Strong-tasting greens lose their strong taste when cooked in a little milk.
When cooking bitter vegetables such as mustard or dandelion greens, salt should be added at the end of cooking; otherwise, the greens retain their bitterness.
Top with lemon or lime juice, cider vinegar, yogurt or sour cream, salad dressings, nuts or seeds, or grated cheese.