05-05-2010, 01:01 AM
A-Polly wrote:
Tender greens like spinach will take almost no time to cook, while at times collards can be thick and tough (although that varies with age, season, etc.), so be aware that you may need to cook some greens longer than others; slicing large tough leaves into thin ribbons will help cut down on cooking time. I usually sauté kale, mustards, collards and such with garlic and olive oil, then add a bit of liquid, cover and braise till they are as tender as I want. Spinach needs barely more than wilting.
Another good way is African-style: simmered in coconut milk, with a little chopped onion and tomato, if desired.
It's a bag of pre-cut greens blend that required a few washes. Admittedly, I must get used to the slight bitter taste. Not sure from the Mustard or the Collars. Cooked a second batch for lunch tomorrow. All is good!