Photos: Long-simmered greens

Kale, mustard greens, collard greens or all three can be stuffed in fried corn tortillas along with cheese for this recipe.  (Lawrence K. Ho / Los Angeles Times)

A Southern specialty, collards have a mild flavor, but the thick leaves have a rich, meaty texture when cooked.  (Annie Wells / Los Angeles Times)

Wonderfully peppery, mustard greens have strong flavor but a delicate texture.  (Annie Wells / Los Angeles Times)

Use mustard greens in this soup, simmering them with potatoes until they’re tender, then finishing the recipe with tender greens such as spinach or arugula.  (Annie Wells / Los Angeles Times)

Slightly bitter when raw, the sweet, earthy side of chard comes out with cooking. Red chard has a touch of beet flavor. It’s equally prized for its stalks and greens, which are usually cooked separately.  (Brand X Pictures / Getty Images)

Swiss chard with golden raisins and lemon bread crumbs  (Anne Cusack / Los Angeles Times)

The bitterest of the greens, with cooking it remains assertive but turns more earthy and nutty.  (Kirk McKoy / Los Angeles Times)

Beet greens along with turnip greens are tender leaves that taste like milder versions of the roots.  (Spencer Weiner / Los Angeles Times)

Make an aromatic oil by warming olive oil with cumin seeds, red pepper and lemon zest. Add this a teaspoon or so at a time to braising mixed greens so they absorb the flavor slowly.  (Annie Wells / Los Angeles Times)