"nancree" > wrote in message
oups.com...
>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.

I use just a little bit of olive oil to caramelize some sliced onions. Then
I throw in some trimmed and chopped swiss chard (for example) that is still
wet from rincing, and some coarsely chopped garlic. Cover and steam until
done. Season with salt and pepper.