Nearing the end of the last hour of your meat cooking, start to clean your greens. I usually wash with a
bit of salt and a large quantity of Luke warm water – usually just filling a large bowl or my kitchen sink
and dipping them until all soil is removed, repeating that process several times with new, clean water.. then shaking the access water off before placing them to the
side in a large bowl. Takes me about ten minutes to do, and even longer if you want to use fresh greens (not pre-cleaned in a bag). You could also rinse leaves individually in small handfuls under running water. Remove any huge stems that stand out.