This dish always brings back memories of the wild greens that we gathered to cook on the ranch. We called them quelites, a name applied in Mexico to various sorts of leafy green plants. Our quelites always grew around water holes and were a little like young dandelion greens, a little like kale, but not really like either. This was one of our favorite ways of preparing them. Nowadays I often use oil for the sautéing, but on the ranch we always used bacon grease.