Beet greens, turnip greens, collared greens–the method works. The cook time changes, however.
For beet greens in particular, the leaves can just be tossed in at the end of cooking to wilt from the residual heat in the pan. No need to destroy them.
Remember our discussion about Accent in the recipe for pork with apple rings from Washington, D.C.?
From a box sold in Chicago, Illinois.
Wash greens until no sand remains in bottom of pan (at least three waters). Remove stems, cut in small pieces and place in the bottom of the kettle.
Cut through greens a few times and place on stem pieces in kettle. Chop medium-sized onion and spread over top of greens.
Add 2 or three Tablespoons of oil, salt to taste (depending on amount of greens) and very small amount of water. Bring to a quick boil and reduce heat to very low temperature. Cook only a few minutes.
If the more tender greens are used turn off the fire at boiling point and let greens finish cooking from heat present in sealed kettle.