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

First cut out all the large vanes.
Then wash them as well as you would spinach.
Add bacon fat to a pan and then add the collards, they will wilt down
tremendously.

The are bitter, serve with hot sauce.

I have never heard of adding sugar to them, but your the one eating
them.

Now all this said, I do not eat them, this is how I cook them for
others.

Pan Ohco