Ashley Christensen grew up eating fried chicken and honey served alongside a classic Southern side: braised greens. But it wasn't until she was out on a BBQ crawl years later that she tasted braised greens that married multiple varieties of winter leaves in one pot. At her new Raleigh restaurant, Beasley's Chicken + Honey, Christensen puts that lesson into play by cooking collard greens, mustard greens and turnip greens together in a vinegar-doused liquid. The result is a spicy side of tender greens with just the right amount of tang.