On 7 Feb 2005 21:59:24 -0800, "nancree" > wrote:

>I need advice on cooking various greens, such as Kale, Collard Greens,
>etc. Recently they have been included in some orders at nice
>restaurants, and I find them delicious. Tonight I cooked Collard
>Greens for the first time, but they seemed a little bitter. I sauted
>them in a small amount of bacon fat, garlic, olive oil--stir-fried
>them. How do you cook them? Is one kind better than another? Should I
>have added a bit of sugar to the mix? Would appreciate any advice.
>TIA
>Nancree
If I have recently cook a country ham and have a piece of "hock," I
use that to season the greens. Otherwise, I do something along the
following line.

Leonard

@@@@@ Now You're Cooking! Export Format

Esau's Winter Greens

vegetables

1 Tbsp peanut oil
1/3 c apple-smoked bacon; chopped
1/2 c white onion; finely chopped
1 tbsp garlic; minced
16 c collard greens (about 2 large bunch; washed, stemmed, & choppe
3/4 c chicken stock
24 ozs light ale
1 tsp sugar
1 1/2 tbsps red wine vinegar
salt
1/8 tsp cayenne
1/4 tsp black pepper; freshly ground

Heat the oil in a heavy -bottomed non reactive pot over medium heat.
Add
the bacon and cook for 4-5 minutes or until crisp. Remove the bacon
and
reserve.

Add the onion to the hot fat and cook, stirring occassionally, for 4
minutes or until it starts to soften. Add the garlic and cook for 1
minute.

Return the bacon to the pot and add the greens, stock, ale, sugar,
vinegar,
and 1 teaspoon of salt. Bring the greens to a rapid simmer and cook,
stirring occassionally, for about 45 minutes or until they are
thoroughly
cooked and tender. Season with the cayenne pepper, black pepper, and
more
salt to taste. Serve immediately.

Source:
"Louis Osteen's Charleston Cuisine"