On 03/23/2013 12:53 AM, Nick Cramer wrote:
> Todd > wrote:
>> Collard Green. Cook same as Chards?
>
> Pretty much, but usually longer. Cooking them with a little bacon (and the
> bacon fat) makes them even tastier, as does adding a little vinegar.
>
> Like this: http://penandfork.com/recipes/how-to...ollard-greens/
>


Thank you!

Collards are the most tasty of greens. Probably
a learned thing.

-T