Braised greens usually start on the stovetop, but your June can handle the whole process for satiny greens balanced by a touch of smokiness, sweet softened garlic and a double dose of acid to counter any bitterness. Use hardy greens like collards, kale, mustard or a mix here because tender greens will burn. You can skip some prep with precut and washed greens, prediced onions and prepeeled garlic cloves. And while pork and greens are a classic pairing, simply double the paprika for a vegetarian version and use vegan butter to make this vegan.