Collard greens - how to cook
I bought some collard greens this week. I hear they are a bit tougher
than spinach (my favorite “green” so far). Any suggestions? I was
going to rinse, pat dry, then chop and saute in meat drippings. I
think I’ve read that somewhere on this list. Will they look like
cooked spinach when they’re done?
I had always heard they were bitter, so never tried them before. I
love spinach, which is so yummy and not bitter.
E Long, experimenting with new greens in Austin
May 25th, 2005 at 12:05 am
Saute? Boil? Thanks for the overnight tip. Will try very soon.
E Long
May 26th, 2005 at 9:22 pm
I just cooked the lamb stew in the files, and had a nice skillet of
baa-aa-aa drippings. I diced the collards and sauted them with some
chopped garlic. They’re in the frig, and I will try them tomorrow.
Thanks for all the good tips.
Oh, and just for Axel, I will watch for the exit status.
E Long
P.S. I have noticed much smaller stools and have them less often,
too. I have a few more stories, but will hold off until a later post
(if ever!!).