I have a great and abiding love of almost all things leafy and green, but possibly my favorite prepration is Southern style 'greens' with some kind of pork product.  I had some collard greens I needed to get rid of, so I got some bacon and set to work...

I chopped up the bacon, and fried it with a couple of chopped onions until the onions were soft and the bacon had started to harden up a bit, then added the greens.  I discovered lately that WinCo has pre-washed and cut up greens of several varieties, which makes them sooooo much easier to use.  I dumped in half a bag of collards, and a full bag of mustard greens, and stired them up with the bacon and onions until they started to wilt a bit.

On top of the greens I tossed in some chopped garlic, a splash of sweet vermouth, a few dashes of Angostura bitters, a couple tablespoons of balsamic vinegar, and some salt and pepper, plus just a bit of sugar (I used Rapidura, 'cause I like it). 

After that, I just let it all cook down for about 45 mintues to an hour, and served it up with some leftover jambalaya.  Made for a great easy meal.  The sugar and the complexity of the vermouth and bitters really played well with the mustard greens, which can be a bit strong, but ended up in this case not notable different from the collard greens, which was just about perfect.