Sharon Chilson wrote:
> Collard greens that are bitter are that way because they haven't
been
> trimmed properly.
>
> Put your greens on a cutting board. With a sharp knife, cut the fat
> 'vein' out of the greens and remove the stems.

Collards are not bitter from the stems/veins... if collards are bitter
it's not from the stems, it's because the leaves are bitter, the leaves
are supposed to be bitter, if they're not bitter than they're spinach
and not collards.

Now you're not the first one in this thread who mentioned cutting out
the stems (something you saw on foodtv but have never actually done
yourself) but then don't say what to do with the stems, if anything
(which is what proves you've never actually done this). The stems
require much longer cooking times to become tender, so they should be
diced and cooked as a separate vegetable, or added to soups/stews.