2 to 4 bunches fresh greens (kale, turnip, chard, collards, or mixed)
1 onion, chopped
1 14.5 oz can diced tomatoes
2 or 3 TBSP cooling oil
salt to taste
cayenne pepper to taste if desired
Wash greens and cut crosswise into strips. In a large pot with a tight fitting lid, heat the oil and add the onion. Cook, stirring, until transparent and starting to brown. Add the greens, a handful at a time, stirring until they are wilted. Stir in 2 cups water and the undrained tomatoes. Bring to a boil and reduce the heat to a simmer. Cover and allow to cook until the greens are tender. This will take from 30 minutes to an hour depending on the kind of greens you are using. Add salt and cayenne pepper (if you are using) to taste. Remove lid and allow to cook down to desired level. Serve hot with cornbread.