Thanks to all of you who offered advice on cooking collard greens. It
looks like my main mistake was not braising them after sauteeing. I
was just stir-frying them. Also, I'll try another kind next time, kale
or swiss chard, for instance. And serving them with vinegar sounds
good, too. RFC is wonderful, isn't it? Just like having your kitchen
full of friends.
Nancree