You will need:
*10q stock pot
*3lb greens (aka, "a mess")
*Siracha sauce to taste
*Salt to taste
*Ham hocks, turkey necks, etc.-- whatever's handy!
I only had a 7.5q stock pot, but I filled it about 3/4 the way full-- you can do 3/4 full on your 10q
Check your greens to make sure they're not looking wilted or icky (technical term)
If you end up using something like, oh, jowl bacon just slice it up in to strips and cut that down in to chunks
(these chunks are a lot more appetizing than you thought they'd be, right?)
When the water has reached a rolling boil, put the first pound in-- pat it down and throw in your chopped up bacon or turkey neck or what have you. If you have a larger pot, you should be able to slowly add in the entire 3lb of greens. Since I had a smaller pot, I put the lid on and let them boil down for about five minutes, then added the rest in.
By the last pound, the pot was getting pretty full, so I started siphoning off some of the extra stock; if you have to do this, you'll want to reserve some of it to freeze any leftovers!
Now for my favorite part-- Siracha!! If you like it spicy, put a good helping on top and mix it in.
Throw in a couple palm fulls of salt (yeah, again, technical) to get everything nice and tender
If you're anything like me, you'll add a little more Siracha before putting the lid on and then let it cook for about another 20 minutes on medium. The great thing about greens is that you can let them cook to your desired tenderness-- I usually get them to fairly tender with just a hint of crunch, a little like broccoli!
If you have leftovers (which, honestly, you will with three pounds!) you can take some of that broth you set aside, put it in ziploc bags with your greens and put it in the freezer. To defrost, pop in the microwave or a pot, or just put in the fridge to melt!
Happy Thanksgiving, y'all!