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I do this often but often wind up w/bitter, soggy greens. What am I doing wrong? I know that most greens are naturally on the bitter side and I don't mind that at all but am I using too much water, not high enough heat or ???

Trader Joes has a nice blend of colorful braising greens like this.

I usually rinse them and put them into a tall pot with a lid that has had a piece of bacon rendering and some slices of onion and garlic.

Throw the lid back on, turn the heat on low and just let them steam away slowly. When the greens reach your desired tenderness, season with fresh cracked black pepper, sea salt, a few splashes of vinegar and serve with a nice drizzle of extra virgin olive oil.

(the water left on the greens after rinsing is just enough to help them steam)

I know this isn't what you mean, but after I saw the French Chef episode where Julia Child braised a whole head of romaine, I've returned to the recipe once in awhile. And of course, her whole bit cracked me up, trying to gracefully fold up a head of romaine.

rosebud, maybe it has to do with what your braising them with, and for how long. Once you get your braising liquid boiling, you can sit it down to a simmer. I usually braise in stock (enough to cover) and add a hunk of pork to cut the bitter, but using a well-made veg stock might do the trick. For New Year's, I added a bunch of black-eyed peas, then braised the chaos for about 30-45 minutes.

rosebud,
I don't know why your greens are soggy, but I find that a splash of acid after cooking (either vinegar or lemon juice) goes a long way toward improving the flavor. Same thing with Brussels sprouts.

ohyum. I've never met a cooking green I didn't love. one of my favorite recipes is any kind of chopped, sauteed cooking green with Italian sausage over pasta. Toss everything with grated parm, olive oil and balsamic. delish.

yeah, stuff that bag as full as you can - my giant armful of mustard greens was 3 small servings, cooked ;)