My mother used to make wilted greens. She would fry up a half lb of bacon to crisp, and then take the bacon out and put it on a paper towel, to drain, take out all but about two tablespoons of the oil from the pan, and then she would add the greens and cook till wilted but still bright green. just before serving she would chop up a couple of hard boiled eggs and sprinkle over the top. Yummy!!!! Oh I haven't had that in years and years. Can hardly wait till growing weason comes again and we have our own fresh veggies again.