Collard greens are also cabbage-like in flavor. They are traditionally cooked for several hours so that the leaves are tender. They can also be simmered in broth for 20 to 30 minutes. Collards can be seasoned with garlic, chili peppers, ginger or curry. Plain collards can be topped off with a favorite cheese or even curry.
Mustard greens are usually slow cooked or blanched and added to soups, purees or sautes.
The smaller raw leaves can be added to salads. Turnips have a harsh flavor when raw, so they are usually cooked in a broth, with a piece of salt pork or ham hock added for seasoning, for about an hour. Turnip leaves should be crisp and fresh when purchased. Common types of greens have a strong bitter flavor. They usually need be blanched to remove some of their bitterness before adding them to recipes.