Start with any hearty leafy greens you love and add onions, garlic, tomatoes and crushed red pepper flakes. These are very similar to Jamaican Callaloo.
1 bunch of leafy greens (collards, turnips, kale, dandelion, etc), sliced and chopped
1 Tablespoon olive oil
1 onion, chopped
1/4 cup red bell pepper
2 garlic cloves, minced
1 medium tomato, chopped
1 teaspoon crushed red pepper flakes
2-3 teaspoons apple cider vinegar
1/2 teaspoon liquid smoke
Salt to taste
1. Prior to cooking, place greens in large bowl of water and let sit for 30-40 minutes. Pour off water and rinse each leaf carefully (greens can also soak in water overnight).
2. Remove large center stems (don't throw away, compost them or freeze the stems to cook separately, later). Roll each leaf tightly then cut across each roll into strips, then chop.
3. Place olive oil in medium pot set to medium heat. Add onion and red bell pepper. Sauté for 5-6 minutes until softened. Add garlic, tomato and red pepper flakes and cook for 2-3 minutes, stirring to ensure garlic doesn't burn. Add greens, salt and a spoonful or two of water. Cover and cook greens and vegetables for 10-15 minutes, stirring periodically until tender (different greens may cook at different speeds so you may need more or less time to reach desired tenderness (I like to cook them tender crisp, where they have a nice bite but are not tough or chewy).
4. Once tender, stir apple cider vinegar and liquid smoke into greens and heat for about a minute. Taste and adjust cooking time if needed, and add additional vinegar and/or salt if needed.