Pick over your kale or turnip greens to remove obvious insects etc.. wash well and shake off excess.

Personally I then pull the leaf from the rib, as the rib tends to be fiberous.

Shred larger leaves, little baby ones you can leave whole.

Cook as for cabbage, 2-3 mins in boiling water.

Serve in your favourite manner, I like butter and pepper.

The greens will also stirfry very well and if you wilt whole leaves you can use them like vine leaves and stuff them with flavourd mince and bake or poach them.

Enjoy