bwhite, I'm a big fan of smothered greens. My favorite are collard greens for their milder taste as opposed to turnip and mustard greens. I'll eat the latter but prefer the collards. I saw in your first post about your attempts to tame the taste of mustard and turnip greens. Personally, I like the "bite" they give, but it is an acquired taste for some.
My recipe for smothering greens is real simple. After thoroughly washing them, I'll cut them in fairly large pieces (2"x2"), stems and all-----enough to fill a plastic 2 1/2 gallon container I use.
To cook them, I'll cut up about a lb. of good smoked sausage and brown it off in a heavy pot in a tablespoon of bacon grease, then I'll add a large onion diced and let this cook for several minutes till translucent then add about 5 toes of finely chopped garlic and let this cook for just a couple minutes. Next, I'll add the greens a little at a time and mix the ingredients together, adding the remainder of greens to fill the pot. I only add a half cup or so of water or chicken broth on the initial cooking and let the greens make the rest of the liquid as they cook down. I'll slow cook them till tender. I don't add salt or pepper to this until after it is cooked since smoke sausage has a good bit of salt already in it.
I have an 8 qt. pot on the stove right now and it was almost full when I started and now it has reduced to about 1/3 full and they still have to cook for an hours or so more. This time of year, we'll eat greens about 3 times a month and my wife loves them as much as I.