"Leonard Lehew" > wrote in message
...
> On Tue, 08 Feb 2005 16:19:00 -0500, Kate Connally >
> wrote:
> In the southern US where collards and such are commonplace, we do tend
> to cook vegetables to death. For greens, the aim is to use enough
> liquid to keep them wet, but to limit the liquid so that it is almost
> cooked away by the time the greens are done.

No "pot liquor"????? My mother always savoured the pot liquor left.

Where I've worked we'd usually cut out the main rib running through the
center, chop and saute it seperately with shallots. The leaves can then be
cooked to a tender point without losing the bright green appearance. Then
the two are re-combined.