Kate Connally wrote:
>
> If I were going to cook them from scratch I would certainly
> chop them up first. It seems like it would be a pain in
> the butt to try to chop afterwards. You'd have to wait until
> they cooled to handle them. Anyway, I've only made them
> from scratch once. I usually buy frozen chopped collard
> greens. So easy! Most of the work - cleaning and chopping -
> is already done.

Frozen are also much better quality than typical stupidmarket greens,
certainly fresher too... stupidmarket greens were picked more than two
weeks ago, frozen greens were flash frozen within an hour of harvest.
And frozen greens almost always cost less, no waste. A good trickto
cut down on cooking time is to as soon as you get your greens home to
clean, chop, and freeze... freezing breaks down the fiber... of course
then you may as well buy greens already frozen. Of course if you grow
your own... then go out each day and pick just the young tender leaves.