I always see kale, collard greens and turnip greens in the grocery store and up until recently I had no clue what to do with these greens. This winter, I took a cooking class at Cooks of Crocus Hill and even though we made coq au vin, beef short ribs and a fantastic wintery salad--the crispy oven greens were my absolute favorite. They also happen to be incredibly quick and easy--no more than 20 minutes.
1 lb of cooking greens cut into bite sized pieces and spread on a cookie sheet
1 tbs of Sricha sauce
1 tbs of soy sauce
1 tbs of vinegar
1 tbs of honey
1 tbs of sesame oil
1) Preheat the oven to 450 degree. Mix the spices in a small bowl and then drizzle over the oven greens. Toss well until the greens are coated.
2) Bake for 10-15 minutes, tossing once. The greens are done when they are slightly crispy.
The spice formula I used goes like this: one part spicy, one part salty, one part sour, one part sweet and one part fat. You can do the same thing using other things like tabasco, agave nectar, olive oil, Worcestshire sauce, white wine vinegar, sugar, brown sugar, kosher salt etc.
If you don't want the greens spicy, I recommend cutting the spicy part down by half or more depending on your audience.