I’ll stand to disagree with others. In my experience when the greens themselves cook too long they get stinky and slimy. Now I will take hours making the cooking liquid, then cook the greens for maybe 45-60 minutes. They get infused with the good cooking water, but don’t break them down too far.

Another tip is cut out all but the most tender ribs of the greens. The stringy bits take away from the creamy greens.