A trick for cooking greens

I've been waiting to see this in a recipe, but haven't yet. It seems so obvious, but I'll share anyway. Whenever a recipe calls for cooked greens, remove the stems and cook the greens in about an inch of water til they're well wilted. Drain the greens into the cooking pan and chop as finely as the recipe calls for. WAY EASIER than trying to chop raw greens. Use the cooking water in the liquid called for in the recipe.